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Vegetarian Curry Stuffed Peppers
Super easy flavour packed midweek meal, just stuff these veggie peppers in the oven and let it do the work!
Ingredients
- 2 green peppers
- 200 g rice cooked Basmati or long grain rice
- 1 tbsp olive oil
- 1 carrot grated
- 2 tomatoes grated
- 1/2 onion finely diced
- 1 clove garlic minced
- 2 tbsp coriander fresh coriander chopped
- 1/2 lemon zest
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp chilli powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric
Instructions
- preheat oven to 180C
- Mix all the ingredients (apart from the peppers!) in bowl
- Cut tops off peppers and remove seeds and membranes
- Stuff filling into peppers and add the tops, drizzle with olive oil and place in small baking tray, drizzle with oil and add about 1cm of water to bottom of baking dish
- Bake for approximately 40 minutes
Video
Notes
These vegetarian curry stuffed peppers can be served either hot or cold.
These will keep for up to 4 days in the fridge.
Nutrition
Calories: 506kcalCarbohydrates: 97gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 624mgPotassium: 790mgFiber: 7gSugar: 9gVitamin A: 6669IUVitamin C: 119mgCalcium: 80mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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