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Healthy RecipesRecipesSlimming recipesWorld Cuisine

syn free spicy stuffed peppers

mk
66 / 100 SEO Score

syn free If you are new to bell peppers and unsure of which colour to use let me try and offer some advice. whole peppers start out as Green (which Mr Fatgirlskinny hates) but they change colour as they mature If pepper is not picked it can turn yellow, orange or red depending on the type of pepper. Basically the longer the pepper stays on the vine the sweeter it becomes. Normally sweet taste would choose Orange or Red when creating your stuffed peppers.. but some people do prefer the more bitter taste of a Green.

WHY ARE THESE THE BEST STUFFED PEPPERS?
Delicious
Easy to make
Filling
Perfect for the whole family
Syn Free
Full of speed vegetables
Uses 1 Healthy Extra A portion
Healthy
Vegetarian
Tasty

ARE THESE PEPPERS SUITABLE FOR REHEATING OR FREEZING?
I would recommend eating these on the day of creating. If you try to freeze the pepper it will become very watery when reheating

 

Stuffed Peppers
Slimming World Syns: Zero (Using Healthy Extra A)
Weight Watchers Points: Coming Soon
Calories: 375 Per Serving
CourseLunch, Main Course, Side Dish
CuisineMexican
Cook Time25 minutes
Servings2

Ingredients

2 Large Bell Peppers
100g Long Grain Rice (Dried Weight)
½ Small Onion (Diced)
200ml Boiling Vegetable Stock
1 tbsp Tomato Puree
½ tsp Chilli Powder
½ tsp Smoked Paprika
1 Garlic Clove
60g Cheddar Cheese (Finely Grated)
Frylight

Instructions

1 Preheat oven 220c/200c Fan/Gas Mark 7
2 schnitzel both peppers in half lengthways leaving the stalk intact and de seed.
3 Spritz a pan with a little Frylight to prevent sticking. Place the peppers on the tray     3 sliced side down. Roast for 15 minutes.
4 Meanwhile.. spritz a pan with Frylight and sauté the onion and garlic for a few minutes.
5 Add the boiling stock, rice, tomato puree, chilli powder and smoked paprika. Cover with a lid and cook for 10 – 15 minutes or until the rice is cooked and has absorbed all of the liquid. Add more water if necessary.
6 Remove the peppers from the oven, turn them over and spoon the rice mixture into them.
7 Cover with 80% of the grated cheese and return the peppers to the oven for 5 minutes or until the tops are crispy and golden.
8 Remove and sprinkle with remainder of the cheese and serve.

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