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Stuffed peppers with rice and cashew nuts

Stuffed peppers

Stuffed peppers with rice and cashew nuts are guaranteed to add a dash of colour to your plate and are full of flavour too. They are perfect served as either a vegetarian starter or side dish. 
5 from 1 vote
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Side Dish, Starter
Cuisine European
Servings 2
Calories 209 kcal

Ingredients
 
 

  • 2 sweet peppers
  • 100 g cooked pilau rice or wild rice
  • 4 mushrooms
  • 2 tablespoon cashew nuts
  • 1 tablespoon olive oil

Instructions
 

  • Cut the peppers in half. Remove the seeds and stalks and place the peppers on a baking sheet. Add a drizzle of olive oil to each half pepper. Cook in the centre of the oven at gas mark 4, 180oC, 350oF until the peppers start to soften (around 15 minutes).
  • Cook the chopped mushrooms and cashew nuts in hot oil on another baking sheet in the centre of the oven at gas mark 4, 180oC, 350oF until the nuts start to turn brown. Check regularly as there will be a short time between the nuts being golden and becoming overcooked. 
  • When the peppers are soft, drain any excess oil and return to the baking sheet or a bowl. Fill the peppers with the cooked pilau rice, cashew nuts and mushrooms, packing as much of the filling into each half pepper as possible. 
  • Cover the peppers with a lid or foil and return to the oven and cook for around 15 to 20 minutes until heated through. 

Nutrition

Calories: 209kcalCarbohydrates: 22gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 10mgPotassium: 496mgFiber: 4gSugar: 7gVitamin A: 3727IUVitamin C: 153mgCalcium: 15mgIron: 2mg
Keyword Nuts, Peppers, Rice, Stuffed vegetables, Vegetarian
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