2 tbsp vegetable oil
1 onion (chopped)
2 garlic cloves (crushed)
300g minced chicken (quorn in my world!)
1tsp ground cumin (optional)
500g cooked wholegrain rice
grated rind 1 lemon
2tbsp freshly chopped dill (optional)
1 medium egg (beaten)
salt and ground black pepper
2 large red and 2 yellow peppers (halved and deseeded)
500g jar of tomato sauce
Preheat the over to 200C, 400F, Gas 6.
Heat the oil in a large pan and add the onion and garlic and cook until soft.
Add the minced chicken (quorn), paprika and ground cumin. Stirring occasionally, cook for 2-3 minutes or until golden brown.
Add the cooked rice, grated lemon rind and chopped dill and stir fry for 2-3 mintues.
Remove from the heat and cool slightly before adding the beaten egg. Season well and mix together.
Spoon the stuffing into the hollowed out peppers, pushing it down well with the back of the spoon and place in a greased ovenproof dish and pour over the jar of tomato sauce.
Cover with foil and bake in the over for 30-40 minutes until cooked through and serve the peppers garnished with chervil.
I didn't have chervil and it worked just fine. Although I also used marrow instead of peppers and was pleased with how it came out.
And it both froze well and reheated nicely in the oven.