Stuffed-peppers

Stuffed peppers

Joudie Kalla's delicious stuffed peppers contain an impressive 4 of your 5-a-day

, 27 April 2018

(39 votes)

Stuffed peppers

  • 1 Hour 20 Mins

  • Serves: 4

When planning meals during Ramadan, Joudie Kalla says, "It's important to include dishes that contain plenty of veg to make sure you reach your 5-a-day — and this one has amazing flavours."

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Nutritional Info
Each 420g serving contains

  • Energy

    1353KJ

    323KCAL

    16%

  • Fat

    12.2g

    low

    17%

  • Saturates

    1.7g

    low

    9%

  • Sugars

    13.4g

    low

    15%

  • Salt

    0.55g

    low

    9%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 322kJ/77kcal.
Ingredients
  • 150g Arborio risotto rice
  • 1 courgette, chopped
  • 25g flat-leaf parsley, chopped
  • ½ onion, finely chopped
  • 1 spring onion, chopped
  • 2 tomatoes, chopped
  • 25g chives, chopped
  • Juice 1 lemon
  • 50ml olive oil
  • 500g carton passata
  • 4 red peppers, halved lengthways and deseeded
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • In a large bowl, mix together the rice, courgette, parsley, onion, spring onion, tomatoes and chives. Stir in the lemon juice, oil, half of the passata and season with black pepper. Spoon into the pepper halves.

  • Put the peppers into a roasting dish. Pour in the remaining passata and 250ml water, cover with foil and bake for 50-60 mins until the rice is cooked.

  • Serve with the sauce from the roasting dish.