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Home > Recipes > Chargrilled Pepper stuffed with Chilli Rice

Chargrilled Pepper stuffed with Chilli Rice

Ingredients

• 1 tbsp oil
• 2 spring onions, diced
• 55g/2oz quick-cook rice
• ½ bird's eye chilli, chopped
• 55g/2oz crabmeat
• splash of double cream
• 1 egg, beaten
• salt and freshly ground black pepper
• handful of parsley, shredded
• ½ roasted romero pepper (from jar)

Method

1. Heat the oil in a large non-stick frying pan and sauté the spring onion for 2-3 minutes, to soften. Stir in the rice with the chilli, crab, cream and egg. Stir-fry over a medium heat for a further few minutes.
2. Season to taste and stir in the fresh parsley.
3. Spoon the mixture into the pepper.
4. Heat a griddle pan brushed with oil and grill the pepper half for two minutes.
5. Remove from the heat and serve
6. Stuffed Peppers

Ingredients

• ½ red pepper, de-seeded
• knob of butter
• ¼ onion, peeled and chopped
• 1 garlic clove, peeled and chopped
• 55g/2oz rice, cooked
• 1 tbsp fresh dill, chopped
• salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper onto a non-stick baking tray and roast in the oven for 8-10 minutes.
3. Meanwhile, gently melt the butter in a pan and fry the onion and garlic for a few minutes, to soften.
4. Stir in the cooked rice, fresh dill and seasoning and heat for a further few minutes.
5. Remove the pepper shell from the oven and transfer to a serving plate. Spoon the rice mixture in and serve.