- 2 red peppers - halved lengthways and deseeded
- 2 yellow peppers - halved lengthways and deseeded
- Olive oil
- 1 bunch of spring onions - sliced
- 1 red chilli - deseeded and finely chopped
- 1 tsp dried mixed herbs
- 2 tbsp tomato purée
- 1 clove of garlic - minced
- 200g long grain rice
- 400ml boiling gluten and wheat free vegetable stock
- 75g pine nuts
- 50g raisins
- Chopped fresh parsley
Preheat oven to 220°C, 200°C Fan, gas mark 7.
Season each pepper half and place cut side down on a non-stick baking tray and roast in the oven for 12-15 minutes.
In a pan, add some olive oil and gently cook the spring onions, chilli and garlic over a medium heat for around 1 minute. Stir in the herbs, tomato purée and rice. Pour in the stock, stir and bring the mixture to the boil. Cook for 10-12 minutes or until the rice is tender and most of the stock has been absorbed. Stir in the raisins and pine nuts and season to taste.
Remove the pepper halves from the oven, leaving the oven on. Turn them over and spoon in the rice mixture until each pepper is filled with a mound on top. Return the peppers to the oven and bake for 5-10 minutes or until the tops are lightly browned.
Scatter over the chopped parsley and serve hot.