PREP TIME: 35 min
COOK TIME: 35 min
READY TIME: 1 h 10 min
CALORIES: 315 Kcal
⇓ You may also listen to the recipe by pressing the play button below.
- 300 ml (½ pint) water
- 1/2 teaspoon salt
- 175 g (6 oz) brown rice
- 4 tomatoes, skinned and chopped
- 1 onion, grated
- 25 g (1 oz) seedless raisins
- 75 g (3 oz) low-fat Cheddar cheese, grated
- 2 tablespoons chopped fresh parsley
- Pinch of ground cinnamon
- 4 green or red peppers, cored and deseeded, with tops reserved
- 5 tablespoons Chicken Stock
1 Bring the water to the boil with the salt, add the rice and cook for 30 minutes, until the rice is tender and all the water has been absorbed.
2 When the rice is cooked, remove from the heat and gently stir in the tomatoes, onion and raisins. Stir in two-thirds of the cheese, then the parsley, cinnamon and pepper.
3 Cut a thin slice off the bottom of each pepper if necessary so that they will stand upright. Place the peppers upright in an ovenproof dish.
4 Divide the rice mixture equally among the peppers, sprinkle the remaining cheese over the tops and cover with the lids. Pour the stock around the peppers and cover with foil.
5 Bake in the preheated oven, 200°C (400° F), Gas Mark 6, for 30-40 minutes, or until tender.
Calories: 315 Kcal
Protein: 12 g
Fat: 5 g
Carbs: 59 g