Stuffed peppers

This is a quick but impressive meal.

3 - 4 large red peppers (one per person)

1 packet Batchelors Savoury Rice in flavour of your choice

Make the savoury rice according to the instructions

Cut the tops off the peppers and scoop out the seeds and stringy bits

When the rice is cooked, spoon it into each pepper and replace the lids

Arrange them on a baking tray and bake in a preheated oven, gas mark 3 (160°C or 325°F), for 20 minutes.

Serve with salad or cooked, mixed vegetables.

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