Stuffed Peppers

I had a day off today but even though it was a lovely day outside I had lots to do and didn't even make it out for an ice cream! I wanted to make a quick dinner so we could watch the Great British Bake Off afterwards, so I made stuffed peppers. The peppers we got from the market were huge, so we only really needed one each - if I was having this at home I would probably need two to fill me up.

Ingredients:
4 Large Peppers (I chose red ones)
4 Large Handfuls of Risotto Rice
Jug Of Boiling Water
1 Vegetable Stock Cube
250g Cherry Tomatoes (Chopped into small pieces)
1 Courgette (Cubed)
1 Onion (Finely sliced)
2 Garlic Cloves (Finely Chopped)
Salt, Pepper & Olive Oil

Heat the oven to 250C.

Fry the onions and garlic in a little olive oil and once softened add the rice and the stock cube. Add the boiling water a little at a time until rice has absorbed it. You don't want to add enough water to cook the rice fully as it is cooked further when baked inside the peppers. Once the rice has absorbed enough water to be soft but still Al Dente, add the chopped tomatoes, courgette and salt and pepper. Leave this to simmer on a low heat while you prep the peppers.

Slice the tops off the peppers and remove the seeds from inside, keep the tops to serve as lids later. Fill the peppers with the rice and place on a baking tray with the tops and bake in the oven for 10-15 or until they start to brown on top - don't let the peppers get too mushy. Serve with freshly sliced bread - we had a baguette - with some butter.

After our Nutella overload yesterday, we stuck to fresh fruit for pudding today - but I did notice a new pack of biscuits in the cupboard earlier which will probably make an appearance at some point this evening.

Nutella hidden on top of the fridge, its reachable but only by chair and its been decided that climbing on a chair to get to the Nutella is too embarrassing if you get caught, so its safe for now.