Stuffing bell peppers with rice is an easy way to provide a simple, tasty vegetarian dish.
- 50gr rice
- 80ml water
- 1/4th stock cube
- 1/4th tsp sweet paprika powder
- 1/8th tsp cumin
- pinch of cinnamon
- 1 long red bell pepper
- 60gr mozzarella
Serves 1 as part of the Budget Challenge
Combine the rice, water, stock cube, paprika powder, cumin and cinnamon in a sauce pan. Stir well, then heat without stirring, until tunnels have formed. Cover the pot with a lid and turn the heat off.
After 12 minutes, stir the rice loose with a fork.
Slice the bell pepper in half horizontally and remove the seeds. Divide the rice over the two halves. Top with slices of mozzarella.
Set in the oven for 20 minutes at 180°C