Stuffed Spanish Chilli Peppers

Serves: 4
Prep time: 10 mins
Cook time: 25 mins

Ingredients

• 4 bell peppers
• Drizzle of chilli oil
• 1 tin Grants Spanish Chilli
• 1 pouch Mexican rice
• 2 handfuls grated cheese
• Fresh parsley, to garnish

Instructions

1. Preheat the oven to 180°C.
2. Chop the tops off the peppers and remove the seeds and centres.
3. Stand the peppers upright in an ovenproof dish and drizzle with chilli oil.
4. Bake for 10 minutes to soften slightly.
5. Meanwhile, combine the Grants Spanish Chilli with the Mexican rice in a bowl and mix well.
6. Spoon the chilli and rice mixture into each pepper, then top generously with grated cheese.
7. Return to the oven for 15 minutes, or until the cheese is melted, golden and bubbling.
8. Garnish with fresh parsley and serve hot.