Spicy Stuffed Peppers
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 assorted coloured peppers 3 sprays olive oil 1 onion, finely chopped 2 garlic cloves, chopped 2.5-cm/1-inch piece fresh root ginger, peeled and grated 1-2 fresh serrano chillies, deseeded and chopped 1 tsp ground cumin 1 tsp ground coriander 85 g/3 oz cooked brown basmati rice 1 large carrot, about 115 g/4 oz, peeled and grated 1 large courgette, about 85 g/ 3 oz, trimmed and grated 25 g/1 oz ready-to-eat dried apricots, finely chopped 1 tbsp chopped fresh coriander pepper 150 ml/5 fl oz water fresh herbs, to garnish
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Cut the tops off the peppers and reserve. Discard the seeds from each pepper. Place the peppers in a large bowl and cover with boiling water. Leave to soak for 10 minutes then drain and reserve. 2 Heat a non-stick frying pan and spray with the oil. Add the onion, garlic, ginger and chillies and sauté for 3 minutes, stirring frequently. Sprinkle in the ground spices and continue to cook for a further 2 minutes. 3 Remove the pan from the heat and stir in the rice, carrot, courgette, apricots, chopped coriander, and pepper to taste. Stir well, then use to stuff the peppers. 4 Place the stuffed peppers in an ovenproof dish large enough to allow the peppers to stand upright. Put the reserved tops in position. Pour the water around their bases, cover loosely with the lid or foil and bake for 25-30 minutes, or until piping hot. Serve garnished with herbs.
calories per pepper 93