Per serving (219g) Calories 244, Fat 4.1g, Saturates 0.6g, Sugars 5.2g, Salt 0.65g
Preheat oven to 180°C (Gas Mark 4, 350°F). Place the rice in a saucepan with the water, stock cube and a pinch of salt. Bring to the boil and cook for 10 minutes until partly cooked. Drain and set aside.
Heat the olive oil in a frying pan and add the onion with a pinch of salt. Fry gently for a few minutes, until beginning to soften, and add the garlic and courgette. Season well and continue to cook gently.
Cut the tops off the tomatoes and peppers and reserve. Scoop out the pepper seeds and discard them. Using a teaspoon, scoop out the tomato pulp and roughly chop. Add this and the fresh herbs to the courgette mixture in the pan to gently cook. Season well. Arrange the tomatoes and peppers snugly in a baking dish.
Add the cooked rice to the courgette pan and mix everything together well. Fill the peppers and tomatoes with the vegetable rice and pop the lids on top. Drizzle with a little olive oil and transfer to the oven to bake for 30 minutes. Serve hot, warm or at room temperature, drizzled with a little olive oil.
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