Serves: 4

Ingredients

 4 red peppers
 2 tbsp oil
 1 red onion, finely chopped
 1 tsp paprika
 1 packet of microwave rice
 1 g tin of mixed beans, drained
 75 g Dubliner Lighter Red, grated

Directions

1

Preheat the oven to 180C/160C fan/gas mark 5.

2

Slice the peppers in half and remove seeds. Brush with 1tbsp oil and place cut side down on a lined baking tray. Bake for 15 minutes.

3

Meanwhile, to make the filling, place a frying pan on a medium heat and add the remaining oil. Once hot, add the onions and paprika, cooking until soft. Add the microwave rice, mixed beans and 50g of grated Dubliner Light Red and cook for a further 3 minutes.

4

Turn the peppers over and fill each half with the stuffing mix. Sprinkle with the remaining cheese and transfer to the oven to bake for 10 minutes.

Tools

Feel free to print off this recipe (please think of the environment before doing so!) or view the ingredients/directions fullscreen.

More Recipes

Ingredients

 4 red peppers
 2 tbsp oil
 1 red onion, finely chopped
 1 tsp paprika
 1 packet of microwave rice
 1 g tin of mixed beans, drained
 75 g Dubliner Lighter Red, grated

Directions

1

Preheat the oven to 180C/160C fan/gas mark 5.

2

Slice the peppers in half and remove seeds. Brush with 1tbsp oil and place cut side down on a lined baking tray. Bake for 15 minutes.

3

Meanwhile, to make the filling, place a frying pan on a medium heat and add the remaining oil. Once hot, add the onions and paprika, cooking until soft. Add the microwave rice, mixed beans and 50g of grated Dubliner Light Red and cook for a further 3 minutes.

4

Turn the peppers over and fill each half with the stuffing mix. Sprinkle with the remaining cheese and transfer to the oven to bake for 10 minutes.

Notes

Lighter Cheesy Stuffed Peppers
IngredientsDirections