Page 213 - CMC Recipe Book

Method
Finely dice the onion, and courgette and fry in a little oil until softened.
Cook the rice in boiling water.
Halve the peppers and deseed, brush with oil and bake in the oven for 15 minutes on Gas 4/180°c
Add the peas and wilted spinach to the rice along with the juice and zest of one lemon.
Chop the parsley and combine with the rice and vegetables.
Stuff the mix in to the peppers and bake in the oven for 10 minutes.
Tip - try substituting the rice for lentils or quinoa to add different textures or try orange instead of lemon. This is great served with a side salad.