Recipe Inspiration

Ingredients...

500g Tilda Pure Basmati Rice

25g Essential Cuisine Light Vegetable Stock Mix

300g Cooked Mixed Beans

20ml Oil

40g Essential Cuisine Indian Inspired Tikka Seasoning

40g Diced Onion

40g Diced Mixed Peppers

400g Tin Chopped Tomatoes

10ml Lime Juice

10g Fresh Chopped Coriander

100ml Essential Cuisine Street Food Chef Bombay BBQ Inspired Sauce

10 Medium Peppers deseeded and lid with stalk still on removed

30g Crushed Poppadom’s

50g Grated Mozzarella

Method...

1. Pre heat the oven to 180c.

2. In a large pan cook the Tilda Pure Basmati Rice to the manufactures instructions, adding the Light Vegetable Stock Mix and the Indian Inspired Tikka Seasoning during the cooking process.

3. Once the rice is cooked, in the same pan, add the peppers, onions, chopped tomatoes, mixed beans and oil, combine and cook for a further 3-4 mins.

4. In the same pan, add the lime juice, Street Food Chef Bombay BBQ Inspired Sauce, mix together. Spoon the mixture into the pepper bases, fill to the top of the peppers.

5. Combine the poppadoms and grated mozzarella, sprinkle onto the top of the peppers, replace the pepper lid with complete stalk, place onto a baking sheet and cook in the oven for approx. 15mins until the pepper is cooked.

6. Remove from the oven, place onto serving plate, sprinkle with the chopped coriander and serve.