Gluten and Wheat Free Recipes

Ingredients
2 medium - large sized peppers, cut in half and deseeded
15mlsp (1tbsp) olive oil
1 small onion, chopped
1 clove garlic, crushed
5mlsp (1 tsp) paprika
40g (1 ½ oz) rice
5mlsp (1 tsp) mixed herbs
200g (7 oz) tin chopped tomatoes
50g (2oz) walnuts, chopped
Seasoning

Topping
2 slices Dietary Specials Multigrain bread made into breadcrumbs, the crusts can be left on.
10-15g (1/2 oz) pumpkin seeds
50g (2oz) cheddar cheese, grated
Serves 2
Preparation time: 15 – 20 minutes  Cooking time: 55 minutes
Oven temperature: 190°C/375°F/Gas Mark 5
Method

1. Place the oil in a saucepan over a high heat, add the chopped

    onion and garlic and fry until the onion is lightly brown.
2. Add the paprika, rice and mixed herbs, fry for 30 seconds and

    then add the chopped tomatoes. Bring to the boil and reduce heat

    to a simmer until the rice is cooked, approximately 15 minutes.

    Add a little water if the mixture becomes too dry.
3. Add the chopped walnuts to the rice mixture and season to taste.
4. Preheat the oven 190°C/375°F/Gas Mark 5
5. Place the peppers in an ovenproof dish; fill each halved pepper

    with the filling. Cover and place in the oven. Cook for

    approximately 40 minutes or until the peppers are soft.
6. Meanwhile make the topping: place the DS Multigrain

    breadcrumbs in a small bowl; add the pumpkin seeds and half

    the grated cheese.
7. Divide the breadcrumb topping between the peppers and return

    the dish to the oven, uncovered for 10 minutes. Remove from the

    oven and top the peppers with the remaining cheese return to the

    oven for a further 5 minutes.