Rice, Bean & Tomato Stuffed Peppers
4 red peppers
4 spring onions
10 cherry tomatoes
1 garlic clove
9oz/255g boiled brown rice
400g can baked beans in tomato sauce
400g can red kidney beans, drained
2 tbsp freshly chopped parsley
Salt and freshly ground black pepper
Preheat the oven to 200°C/400°/Gas 6.
Halve and deseed the peppers and place skin side down on a baking sheet.
Finely chop the spring onions, quarter the cherry tomatoes and crush the garlic. Place in a bowl with the cooked rice, baked beans, kidney beans, chopped parsley and seasoning to taste and mix well.
Divide the mixture between the pepper halves and bake for 25-30 minutes.
Serve hot with a mixed leaf salad.
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