Stuffed Peppers

I’ve been so ridiculously busy this week! I’ve volunteered to be a ‘freshers rep’ with a few of my friends, so basically we have to look after a group of sixteen freshmen on their first week at uni, showing them around and taking them out, which means I haven’t had much time to sleep, cook or basically enjoy any time to myself, and therefore I haven’t produced many meals worth noting over the past few days, sorry about that. But after tonight (we’re taking them on a bar crawl round Lancaster and then to a club) things will calm down considerably and I’ll be sure to make a post about my student meals, and maybe write down my basic shopping list if any of you are also in my situation of not being able to afford/have time to cook decent meals every day!

Having said that, last night I made some pretty decent stuffed peppers, and they barely took any proper time at all, as I was getting ready for a night out whilst the rice was cooking – we took them to a bar yesterday, which was so much fun – I’m not allowed to drink much as I have to be alert to make sure they’re having a good time, but honestly it didn’t matter much as they’re all really sweet and fun, I’m glad we got assigned to such a nice group :)

So here’s my recipe for very quick stuffed peppers, with a promise that this mad rushing around with no time for proper cooking won’t last much longer; I’ll be back to posting nice food very soon!

Stuffed Peppers

IngredientsΒ 

Around 30g of brown rice

Two medium sized peppers

Half an onion

One clove of garlic

Two small mushrooms

Half a courgette

A good pinch of cayenne pepper, salt and basil to season

A little oil or oil spray

Method

  1. Boil the brown rice for 20 minutes until tender.
  2. Whilst the rice is cooking, preheat the oven and grill the peppers (slice off the tops of both to make a little lid first, and take out the seeds) until slightly soft and golden brown – should take around 10 minutes.
  3. Dice all the vegetables and quickly stir-fry in a little oil until golden brown and caramelised, then drain the rice, and add it along with the spices. Mix in the frying pan so that all the flavours combine.
  4. Fill the peppers with the rice mixture and pop the lid on top.

Serves one

P.S. Enter my competition here:Β http://www.justgiving.com/emilycooksveganΒ to be in with a chance of winning some yummy vegan prizes!

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