Spicy stuffed peppers

Serves 3-4 Prep time 10 minutes
Cook time 1 hour 10 minutes

175g brown rice
1 vegetable stock cube
25g butter or 2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 tsp mixed spice
1 tsp cayenne pepper
1 tsp chopped mint
50g raisins
50g pine nuts, toasted
50g sweet corn kernels
salt and freshly ground black pepper
4 mixed coloured peppers
1 tbsp extra olive oil

• Place the rice in a pan with the stock cube and cover with water. Bring to a boil, reduce the heat, cover and cook as directed until the rice is just tender.
• Meanwhile, melt the butter in a pan and gently cook the onions and garlic until softened but not browned.
• Remove from the heat and mix in the spice, pepper, mint, raisins, nuts, corn and cooked rice and then season to taste.
• Preheat the oven to 200°C. Slice the tops off the peppers; remove the seeds and brush with the olive oil. Fill each pepper with the rice filling and arrange on a lightly oiled baking sheet.
• Bake for 30 minutes until peppers have softened and are beginning to brown around the edges. Serve hot or cold.

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