Stuffed Peppers

Ingredients:

• 1 onion - finely chopped

• 2 garlic cloves - crushed

• 1cm piece ginger - finely chopped

• 1 tsp tomato puree

• 1 tsp ground cumin

• 1 tsp garam masala

• 50g basmati rice

• 500ml Knorr vegetable stock

• 1 can red kidney beans - washed and drained

• 1kg spinach leaves - chopped

• 1 handful of mint leaves - chopped

• 3 peppers

• Fry Light low-calorie spray

Method:

1. Preheat oven to 200°C.

2. Spray a large saucepan with Fry Light.

3. Add the onion, garlic and ginger, then gently cook for 5 minutes until softened.

4. Stir in the tomato puree and spices and cook for 1 minute more.

5. Add the rice, stir to coat, then pour in the stock.

6. Bring to the boil, add the kidney beans, cover with a lid, then leave to cook over a low heat for 15 minutes.

7. Stir through the spinach and mint.

8. Use a sharp knife to slice the top of each pepper.

9. Cut out the middle stalk and scoop out any seeds.

10. Carefully trim the bottoms slightly - so they stand upright, but ensuring the filling doesn't fall out.

11. Fill each pepper with the rice mix and place the pepper lid on top.

12. Place the peppers on a lightly greased baking tray and cook in the oven for 25-30 minutes or until the peppers have softened.