Stuffed Peppers with Seasonal Veg and Rice

Ingredients

• 2 big bell peppers or 4 small
• 1 onion
• 1 carrot
• 200-300g of seasonal veg (courgettes, beans, peas, mushrooms)
• Handful of parsley or basil
• 3-4 cloves garlic

From the cupboard

• 150g rice, pearl barley or naked oats
• 1 teaspoon paprika
• Salt to taste
• Cooking oil
• Natural yogurt (optional)

Instructions

1. Chop the onions, carrots and seasonal veg into cubes and stir fry in a cooking pot.
2. When the onions get translucent add the grains (rice or barley) into the pot and keep stirring until they are well mixed with the veg and cook for about 3-4 min.
3. Stir inn the paprika and add boiling water to the stuffing. Apply 1:4 ratio water to grains. When all the water is absorbed crush the garlic into the mixture and the finely chopped herbs
4. Use a small knife to cut the top out of the peppers and shake out the remaining seeds. Stuff the peppers and arrange into a deeper baking dish. Boil water and fill the dish so it covers the peppers halfway.
5. Bake for at least 30 min at 180 degrees or until the skin of the peppers gets very dark. If necessary add water while baking.