Stuffed peppers

Stuffed peppers

Serves 2 for dinner, 4 for lunch

4 peppers, any colour

300g cooked rice

30g fajita seasoning

1 x 400g tin of kidney beans, drained and rinsed

Salt and black pepper

80g Cheddar, grated

  1. Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. Slice the tops off the peppers and remove the seeds and white membranes. Cut a thin slice from the bottom of each pepper if necessary to allow them to stand upright.
  3. In a bowl, combine the rice, fajita seasoning and kidney beans. Season to taste with salt and pepper.
  4. Spoon the mixture into the peppers and top with the grated Cheddar.
  5. Stand the peppers upright in a baking dish and bake for 25-30 minutes or until the peppers are tender and the filling is piping hot throughout.

Per pepper: 273kcals, 7.3g fat (4.3g saturated), 40.7g carbs (6.2g sugars), 10.3g protein, 4.1g fibre, 0.638g sodium