These stuffed peppers are the perfect recipe for making the most of leftovers:
-1 whole pepper
-Some rice (this can be left over)
-A filling (I used left over chili con carne but you can use anything as long as it is safe to reheat)
-In bowl mix the rice with your chosen filling.
-Cut the top of the pepper and remove the seeds, then stuff the pepper with you filling mixture.
-Place on a foil covered baking tray and cook for 40-45 mins on a medium heat (around 160°)
-While the pepper is cooking use the excess top of the pepper from step 2 and chop into squares.
-Mix with salad and some grated carrot.
-Once the peppers are done, carefully remove from the oven and place it on a plate.
-Place your salad around the pepper and enjoy
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