ROASTED STUFFED PEPPERS

SERVES 4

Preheat the oven to 220C/200C fan/gas 7. Halve 4 peppers, place them cut side down on a baking tray and roast for 15 minutes. Spray a saucepan with low-calorie cooking spray and place over a medium heat. Add sliced spring onions, crushed garlic and chilli flakes and stir-fry for 30 seconds. Stir in 1 tsp dried mixed herbs, 2 tbsp tomato purée and 200g dried long-grain rice. Pour in 400ml boiling stock, stir and bring the mixture to the boil. Cook until the rice is just tender and the stock has been absorbed. Stir in a 400g can drained butter beans and season. Spoon the rice mixture into the peppers. Return the filled peppers to the oven and bake until the tops are lightly browned. Scatter over chopped parsley and serve with salad.