Mexican stuffed bell peppers

SERVES 2 TIME 30 min LEVEL EASY

INGREDIENTS 1/2 box Fry’s Meat Free Mince 4 medium bell peppers 1/2 cup rice, cooked 1/2 medium onion, chopped 2 clove garlic, minced 1 tsp olive oil 1 1/2 cups tinned diced tomatoes 1 tsp Worcestershire sauce 1 tsp Italian herbs Salt and pepper, as needed A handful of vegan cheese (optional, or use vegan mayonnaise) METHOD

1. Wash the bell peppers, cut the tops off and scoop out the insides carefully, removing the stems and seeds. Cook in boiling water for three minutes. Remove peppers from

water and drain well. 2. Sauté the onion and garlic

in olive oil (or water) in a pan until golden. 3. Add the Meat Free Mince,

one-and-a-half cups tinned tomatoes, Worcestershire sauce, herbs, and salt and pepper to the onion and garlic. Fry for a few minutes until the Meat Free Mince is cooked through. 4. Add the mince mixture to the cooked rice and half of the shredded vegan cheese. Stir to combine. 5. Stuff the peppers with the

mixture. Top with remaining tinned tomatoes and vegan cheese. 6. Arrange the stuffed peppers

upright in the Airfryer basket. You may need to thinly slice the bo om part of the peppers if uneven so as to make them stand on the plate without tilting. Air fry for about 10 minutes at 200°C. If you want the peppers to be a li le so er, cook for longer. Alternatively, bake in the oven. 7. If not using vegan cheese, top with vegan mayonnaise once cooked.

Reduce cooking time if the Meat Free Mince has defrosted.