Stuffed Peppers with Tilda Pulses & Rice Chickpea, Harissa & Lemon35 mins
- Serves 4
- Quick & Easy
- Prep: 10 mins
- Cook: 25 mins
- 4 packs of Tilda Pulses & Rice Chickpea, Harissa & Lemon
- 1 English teabag
- 100g Raisins
- 1 whole egg
- 1 lemon zest
- 2 tbsp of mint leaves cut finely
- ½ tsp. of Harissa
- 4 large red peppers cut in two and seeded
- 6 nice ripe tomatoes cut in small dices
- 4 sprigs of rosemary
- 50ml of olive oil
- Salt and pepper to taste
Boil 100ml of water, take of the heat and add the teabag and the raisins. Let it soak until it has come down to room temperature.
Heat the oven to 175c.
Place the Tilda Pulses and Rice in a mixing bowl with the egg, the lemon zest, the mint, the drained raisins, diced tomatoes and Harissa.
Season to taste.
Heat up a roasting tray with 20ml of olive and sear the peppers halves on all sides, then remove from the heat.
Stuff the peppers with the mixture, top with a sprig of rosemary and place on a pre oiled tray, roast in the oven for 20 minutes.