Tikka Inspired Rice Stuffed Peppers
A colourful vegetarian option that combines fragrant rice, vegetables and warming spices, all served within roasted peppers. Nutritious, visually appealing and packed with flavour, it's a fantastic way to increase vegetable consumption while keeping pupils engaged.
- 31 - 60 Minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 500g Tilda Pure Basmati Rice
- 25g Essential Cuisine Light Vegetable Stock Mix
- 300g Cooked Mixed Beans
- 20ml Oil
- 40g Essential Cuisine Indian Inspired Tikka Seasoning
- 40g Diced Onion
- 40g Diced Mixed Peppers
- 400g Tin Chopped Tomatoes
- 10ml Lime Juice
- 10g Fresh Chopped Coriander
- 100ml Essential Cuisine Street Food Chef Bombay BBQ Inspired Sauce
- 10 Medium Peppers deseeded and lid with stalk still on removed.
- 30g Crushed Poppadom’s
- 50g Grated Mozzarella
Method
-
Pre heat the oven to 180c.
-
In a large pan cook the rice to the manufactures instructions, adding the Light Vegetable Stock Mix and the Indian Inspired Tikka Seasoning during the cooking process.
-
Once the rice is cooked, in the same pan, add the peppers, onions, chopped tomatoes, mixed beans and oil, combine and cook for a further 3-4 mins.
-
In the same pan, add the lime juice, Street Food Chef Bombay BBQ Inspired Sauce, mix together. Spoon the mixture into the pepper bases, fill to the top of the peppers.
-
Combine the poppadoms and grated mozzarella, sprinkle onto the top of the peppers, replace the pepper lid with complete stalk, place onto a baking sheet and cook in the oven for approx. 15mins until the pepper is cooked.
-
Remove from the oven, place onto serving plate, sprinkle with the chopped coriander and serve.