Basil & Sun-Dried Tomato Rice-Stuffed Peppers

Rice-Stuffed Peppers with basil and sun-dried tomato. Includes measured ingredients and a step-by-step method.

Ingredients

• 4 large bell peppers, halved lengthwise and deseeded
• 250 g cooked rice
• 1 × 400 g can kidney beans, drained and rinsed
• 200 g canned chopped tomatoes
• 100 g grated cheddar
• 1 tbsp olive oil
• ¼ tsp salt
• 100 ml water
• 1 tbsp finely chopped drained sun-dried tomatoes
• 1 tbsp chopped basil

Method

1. Heat the oven to 400°F (200°C). Arrange pepper halves in a baking dish, cut side up.
2. Mix rice, beans, tomatoes, oil, salt and the basil and sun-dried tomato ingredients. Divide between the pepper halves and sprinkle with cheese.
3. Pour water into the base of the dish and cover tightly with foil. Bake for 25 minutes.
4. Remove foil and bake another 10–15 minutes until peppers are tender and filling is steaming hot, reaching 165°F (74°C).

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.