Directions
Meatless Monday is here 😊
I love stuffed veggies, they take me back to my childhood when the summer had their taste 🌞✨
4 large bell peppers, tops cut, seeds removed
1 onion, chopped
2 spring onions, chopped
4 garlic cloves, chopped
1 medium carrot, diced
50 g basmati rice
250 ml vegetable stock (or water)
½ bunch of dill, chopped
1 tsp chili flakes
2 tbsp extra virgin olive oil
Salt & pepper, to taste
Preheat the oven to 180 C and prepare a baking dish.
Heat the oil in a pan and cook the onion and carrot until soft. Add the spring onion and garlic and cook until fragrant, 1-2 minutes.
Add the rice and cook 2 minutes, stirring frequently. Add the stock and bring to a boil. Cover and simmer for 12 minutes. Season, add the chili flakes and dill and mix to combine.
Fill each bell pepper with rice mixture and bake until the peppers are tender, about 25-30 minutes.
Enjoy!
