How to make Stuffed Peppers

Enough for 4!
EQUIPMENT

• baking tray
• pastry brush
• sharp knife
• measuring jug
• medium size pot
• sieve
• wooden spoon
• small spoon
• tin foil

INGREDIENTS

• 4 medium peppers
• 4 tablespoons of olive oil
• 1 vegetable stock cube/1 teaspoon of bouillon powder
• 6oz/175g long grain rice
• 1 clove of garlic
• 1 small red onion
• 20z/50g of petite pois   
• 1 tin of chopped tomatoes
• teaspoon of mixed herbs
• sea salt and black pepper

 COOK AWAY!

1. Switch the oven on to 200c/gas mark 6. 
2. Wash and Dry the peppers and put them on the baking tray
3. Brush peppers with 2 tablespoons of olive oil.
4. Place them in the oven for 10 mins
5. Once cooked, let them cool..and then cut them down the middle
6. Take off the core and stalk. Place them back into the tray
7. Dissolve the stock cube into a jug. Add 600ml/1 pint of boiling water to the jug.
8. Stir well and pour stock into a pot.Again add 600ml of boiling water.
9. Cook the rice for 10 mins and turn the heat down so that it bubbles.
10. Slice the onion and crush the garlic. Boil the peas
11. Heat two tablespoons of oil and cook them until tender.
12. Stir in the tomatoes, salt and pepper. Let it cook for 5 minutes.
13. Mix the rice and peas together with the tomato sauce.
14. Spoon the mixture into each pepper
15. Spread little oil on the inside of the tin foil.
16. Cover the peppers in it and cook for 10 mins.

Voilà!!!

 Yummy, Nutritious meal all for less than €5.