A great way to add more vegetables into your meals is by using a vegetable you can stuff, in this case peppers. And incorporating all those Chinese flavours into your dish too. Delicious.
This makes a great meal to bring out to your friends and family as it looks great on the plate.
You can add meat to this if you wish and any vegetables you like.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- I love gadgets but you can often find some that don’t work, however this pineapple corer is ace, simple to use too.
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
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Sweet and Sour Stuffed Peppers
- 3 bell peppers of varying colours, deseeded and thinly sliced
- 2 carrots, cut into small matchsticks
- 6 spring onions, thinly sliced
- Handful of frozen peas
- Handful of frozen sweetcorn
- 1 pineapple, peeled, cored and diced
- 2 garlic cloves, crushed
- 300g long grain rice, rinsed under cold water to release the starch
- 200g passata
- 2 tablespoons tomato puree
- 1 tablespoon lime juice
- 2 tablespoons sweetener – 1 syn
- 1 tablespoon rice wine vinegar
- 3 tablespoons light soy sauce
- 250ml sugar free orangeade or lilt (in our opinion lilt is better but personal preference)
- 2 tablespoons sweet chilli sauce – 3 syns
- 2 tablespoons pineapple jam – 3 syns
- ½ teaspoon ground ginger
- 2 tablespoon cornflour mixed with 1 tablespoon cold water – 2 syns
You will also need extra bell peppers in varying colours for stuffing, use however many you wish per person.
- Cook the rice according to the packet instructions, drain any water left in the pan and set aside.
- Preheat the oven to 180°C.
- Cut the tops off the bell peppers that you are going to be stuffing and carefully remove the seeds and any white fleshy bits, put the peppers on a baking tray upside down and roast for 10 – 15 minutes or until soft and starting to brown.
- Meanwhile in a wok fry the sliced peppers, carrots, spring onions, garlic, peas and sweetcorn with a little water until softened and cooked to your tastes (we keep ours slightly crunchy but that is personal preference).
- Add all the sauce ingredients to another pan and bring to the boil, simmer for 10 minutes until thickened.
- Stir the veg through the rice and then pour in the sauce and give a good stir, bring everything back to the heat so its all nice and hot.
- Stir through the pineapple and stuff each pepper with the rice mix.
- Serve immediately.
Please note if you cook the pineapple you should syn it accordingly, as we are only stirring it through once the meal is cooked there is no need to syn this dish.
Any left overs can be frozen and reheated (we advise not adding the pineapple into the portions you are going to freeze as when you reheat you would have to syn the pineapple). We recommend reheating and stirring through pineapple once heated. Any left over pineapple you don’t use in the portions you wish to freeze you can also freeze by placing in a freezer bag.