Zombie peppers with beetroot rice
Carved peppers filled with beetroot-red rice and melted cheese.
Active time25 min
Cooking1 h
Total1 h 15 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 1 raw beetroot
- 2 onions
- 4 red peppers
- 50 g white Cheddar
- 50 g mozzarella
- 2 tsp dried mixed herbs
- 15 ml olive oil
- ¼ tsp ground black pepper
- 200 g uncooked basmati rice
- 15 ml Worcestershire sauce
Preparation
Cook rice according to the pack and drain. Heat oven to 180 °C. Wash peppers, remove tops and seeds and carve faces. Peel and chop onions. Peel and grate beetroot.
1 raw beetroot2 onions4 red peppers200 g uncooked basmati rice- saucepan
- colander
- oven
- knife
- chopping board
- grater
Cook onions in oil for 5 minutes. Off the heat, mix in cooked rice, beetroot, grated cheeses, Worcestershire sauce, herbs and pepper.
50 g white Cheddar50 g mozzarella2 tsp dried mixed herbs15 ml olive oil¼ tsp ground black pepper15 ml Worcestershire sauce- frying pan
- spoon
- grater
Fill the peppers and replace tops. Place in a baking dish. Roast for 45 minutes until tender and hot throughout.
- baking dish
- oven
Let cool for 5 minutes.
Allergens
- Fish
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration