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Roasted Stuffed Peppers

2 red peppers
2 tsp. peanut oil
1/2 cup basmati rice
1 small onion, finely chopped
1 clove garlic, crushed
1 Tbsp. Herbs de Provence or mixed dried herbs
1 tsp. paprika
1/4 cup frozen peas
1/4 cup sweet corn
1/4 cup (2 oz.) roasted salted peanuts
Plenty of freshly ground black pepper
Lemon juice, to taste
Fresh, snipped chives, to serve
1 cup reduced-fat Tzatziki (cucumber yogurt sauce)

Preheat the oven to 400 degrees F. Cut the peppers in half lengthways and take out all the seeds and white parts but leave the stalk. Drizzle over 1 tsp. of oil and roast in the oven for 20 minutes. Cook rice per the instructions on the packet, drain, and set to one side. Heat 1 tsp. of oil in a saucepan and cook onion until soft. Add garlic and cook for 2 minutes then add the herbs and paprika and cook for one minute. Add in peas, sweet corn, peanuts, and rice; stir well; and season to taste with pepper and lemon juice. Divide the mixture between the halves of pepper and return to the oven for 10 minutes. Serve sprinkled with chives, together with a spoonful of Tzatziki. Makes 2 servings as a main course or 4 as a starter.

 


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