Meatless Monday:Vegan Stuffed Peppers

Serves 2

2 orange/red peppers, cut in two
2 yellow peppers, cut in two
100g organic brown rice 
4 tbsp frozen sweetcorn
½ can borlotti beans
1 avocado, peeled and diced
40g cashew nuts

Place the peppers on a baking tray in a preheated oven (200 degrees) for 20 minutes.  Meanwhile place the rice in a saucepan with the sweetcorn and cover with water.  Bring to the boil and simmer for 20 minutes.  Drain and stir in the beans, and avocado.  Use the mixture to stuff the peppers and top with the cashew nuts.  Return to the oven for a few minutes to toast the cashew nuts.  
Serve with a green salad.

Janet x

Recipe Copyright © 2015 40plusandalliswell       

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