Uni Cuisine - Stuffed Peppers

This recipe can be altered to everyone's own taste and can just be made to use up things lying around in your fridge. It can also be altered to be a really quick recipe or a recipe to impress. I'm going to give you the recipe for the filling of the stuffed peppers and all of the instructions which overall takes about 45 minutes to cook. However if you want a quicker, easier recipe buy some instant flavoured rice, any you like and skip to step 7 so it'll only take around 10 minutes. This recipe serves one but there is probably going to be spare filling and enough for 2 or just a rice dish to heat up for lunch the next day

Ingredients

• 1 large bell pepper - any colour
• oil 
• 1/2 cup of rice
• 1 vegetable stock cube
• mixed herbs
• 1 clove of garlic
• any cheese (I normally use cheddar or, if I can afford it, mozzarella) 

As I said before you can use any veg for the filling but this is what I normally use

• 1/2 onion
• 1 large carrot
• 3 or 4 mushrooms
• a handful of frozen peas
• a handful of any cooked meat (I use chorizo but you could use ham or bacon and the meat isn't essential)

Method

1. Heat some oil in a pan and add chopped onion and garlic and begin to brown them
2. Add all the other chopped vegetables to the pan (other than the frozen peas)
3. Turn on the kettle and crumble the stock cube into the jug. Add about 300 or 400 ml of water to the jug and stir it in
4. Add the rice to the pan
5. Add the stock
6. Add herbs and salt and pepper to taste and leave to reduce for around 20 minutes. About 15 minutes in add the chopped meat and the frozen peas
7. Cut the pepper in half length ways
8. Drizzle the skin of the pepper with oil and place the halves on a baking tray
9. Stuff the peppers with the rice filling and add grated cheese on the top
10. Place them in the oven at about 180 degrees for about 10 minutes or when the cheese has melted and started to brown