This is one for that left over bolognaise sauce that's in the freezer...
Cut the tops off the red peppers, remove seeds and boil for about 5 minutes, drain and set aside
Defrost the bolognaise and mix with 1 cup of under-cooked rice
stir in a lightly beaten egg
stuff the peppers with the mixture and bake uncovered for about 45 minutes until all the juice has been absorbed by the rice and it's set nicely. If it still looks runny, bake some more
Top with parmesan or grated mature chedder and let it brown under the grill for a few minutes.
Calories.. about 600-700 depending on the size of the peppers and how much stuffing goes into it.
No comments:
Post a Comment