These stuffed bell peppers are so succulent and versatile. Instead of rice, you can add couscous, quinoa, bulgur or any other grain of your choice. Such a nutritious and yummy lunch/ dinner option 😋

🔸Ingredients (makes 4 peppers)
Prep time: 5 mins / Cook time: 20 mins

🌱3/4 cup whole grain brown rice, uncooked
🌱1/2 a tin of tomatoes
🌱1 onion
🌱3 cloves of garlic
🌱1/2 can of sweetcorn
🌱1/2 cup of mushrooms
🌱Vegan cheese (grated)
🌱1tsp of olive/ coconut oil.
🌱Sea salt & pepper


1. Preheat the oven to 180degrees.
2. In a small pan, boil over medium heat and cook the rice according to the package instructions. Drain and set aside.
3. Add 1tsp olive/ coconut oil then add the chopped garlic and onion to a pan over medium heat. Fry for 2-3 minus until soft.
4. Add the mushrooms, canned tomatoes, sweetcorn and fry for 5 mins. Add the rice and mix all together. Season with salt + pepper.
5. Cut the top of the bell peppers and remove the seeds from the inside before stuffing them with the rice mixture. Sprinkle the grated cheese and parsley on top.
6. Bake for 20 mins. Sprinkle some ground pepper and enjoy 🧡

Tags: Mains