About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
Ingredients
4 tbsp Mary Berry’s Classic Salad Dressing
4 peppers, 2 yellow, 2 red
1 tbsp olive oil
1 onion, finely chopped
1 courgette, finely diced
1 clove garlic, crushed
250g pouch basmati rice
1 tsp dried mixed herbs
100g cherry tomatoes, halved
2 tbsp chopped coriander
Preparation
Step 1
Preheat the oven to 200C, gas mark 6.
Step 2
Halve the peppers lengthways through the stalk and remove the seeds. Place cut side up on a baking tray.
Step 3
Heat the oil in a large frying pan and fry the onion, courgette, and garlic for 5-6 minutes. Add the rice, mixed herbs and cherry tomatoes and cook for 1-2 minutes.
Step 4
Stir in the dressing and coriander, season to taste.
Step 5
Fill the pepper halves with the rice mixture and bake for 30 minutes until peppers have softened.
Cook's Tip!
Use flavoured rich pouches such as coconut rice instead of plain basmati for an extra flavour boost. Try swapping Classic dressing for the Light Salad Dressing.