Salmon & stuffed peppers

Name: Salmon & stuffed peppers
Total time: 30 min
Yield: 1 serving
Ingredients: 120 Salmon; 0.1 cups Brown rice; 10 Cheese, cheddar; 40 Kidney beans, tinned and drained; 1 pc Peppers; 3.5 tbsp Tomato Passata

Ingredients

Salmon

120g
Brown rice

(0.1 cups) 25g
Cheese, cheddar

10g

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Kidney beans, tinned and drained

40g
Peppers

(1 pc) 140g
Tomato Passata

(3.5 tbsp) 35g

Method

Preheat the oven to 200°C/180°C (fan)/gas mark 6
Cook the rice according to the instructions on the packaging
Add the kidney beans and tomato passata to the rice whilst there is still moisture in the rice
Season with salt and pepper
Slice the peppers lengthways and remove the seeds
Fill the peppers with the rice mix and sprinkle the cheese on top
Bake for 25 minutes or until the peppers are soft
Squeeze lemon juice over the salmon, season with salt and pepper and bake in the oven for 10-15 minutes

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