Ingredients

75 g (3 oz) easy-cook brown rice 1 onion, finely chopped
1 tablespoon vegetable oil 1/2 teaspoon hot chilli powder
200 g (7 oz) canned sweetcorn, rinsed and drained 200 g (7 oz) canned kidney beans, rinsed and drained
4 red peppers 50 g (2 oz) low-fat mature hard cheese, grated
freshly ground black pepper natural yogurt, to serve
Highly convenient to use, canned pulses, including baked beans, sweetcorn and peas, are essential items for your healthy-heart storecupboard. By adding beans to any of your dishes, you can help reduce your risk of heart disease.

Instructions

1.Place the rice in a large saucepan of cold water and bring to the boil. Reduce the heat and simmer for 20-25 minutes until tender. Drain and place in a bowl.
2.Meanwhile, place the oil in a saucepan, add the onion and fry gently for 5 minutes. Add this to the rice with the chilli powder, sweetcorn and beans. Season to taste with pepper.
3.Slice the tops off the peppers and reserve. Shave a little off the bottoms so that they sit upright, then remove and discard the cores and seeds. Stand on a baking sheet.
4.Stir the cheese into the rice mixture and pile into the peppers, packing down well. Replace the pepper tops. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes until tender. Serve with natural yogurt, if liked.
5.OR YOU COULD TRY...
6.You could also use this filling to stuff the following vegetables: aubergines, onions, mushrooms, potatoes, gem squash, butternut squash, tomatoes, savoy cabbage leaves, vine leaves, courgettes and marrows.

Highly convenient to use, canned pulses, including baked
beans, sweetcorn and peas, are essential items for your
healthy-heart storecupboard. By adding beans to any of
your dishes, you can help reduce your risk of heart disease.

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