Petrifying Zombie Peppers
Packed full of veg and roasted to perfection, our stuffed peppers are full of colourful goodness!
Created as part of Veg Power and ITV's Eat Them To Defeat Them campaign.
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 4 peppers (any colour)
- 2 cups Tilda Brown and White Rice
- 1 tbsp vegetable oil
- 4 cups water
- 1 medium onion, finely diced
- 1 tin (400g) chickpeas, rinsed and drained
- 2 courgettes, finely diced
- 1 tbsp mixed dried herbs
- Large handful of fresh parsley or basil, roughly chopped
Method
-
Preheat the oven to 200°C/180°C fan/gas 6. Cut the tops off the peppers and de-seed them, pulling off as much of the white pith as possible. Rub all over with a little vegetable oil, then place cut side down on a baking tray lined with baking paper or foil and roast for 20 minutes, until slightly softened.
-
While they are roasting, pour the water and Tilda Brown & White Rice into a pan and cover with a lid. Cook for 25 minutes.
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Heat 1 tbsp oil in a large pan over med-low heat then gently fry the onion and chickpeas for 10 minutes, until the onion is soft and slightly golden, add the courgettes and cook gently for a further 5 minutes. Mix in the cooked rice and herbs.
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Stand up peppers on a baking tray and fill with rice mixture from the top until full. Return to the oven for another 10-15 minutes, until everything is piping hot and cooked through.
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To serve, sprinkle with the parsley or basil along with any extra stuffing that wouldn’t fit in the peppers on the side.
