Welcome to my series: Back Home, Back Cooking. Your go-to meal-guide spot for those nights when you just… canny be bothered.
These meals are super simple, surprisingly fast, and require next to no kitchen skills whatsoever. Absolutely perfect for post-uni life… trust me.
So, struggling with the what on earth do I have for dinner? question again?
Well, let me introduce you to Stuffed Peppers 🫑
As simple as this: grab a packet of peppers, pick up a flavoured rice packet (I personally like the Mexican-style), choose some veg for the side, and finish with filling your trolley with some cheese and sauce of choice.
Say, this time – for argument sake – that you picked these bits up from ASDA.
It would all cost only £6.46, and not only serve up this delicious dish, but also give you leftover peppers, veg, cheese and sauce for another night!
Sorry, but… bargain alert.
And the best part? Making these Stuffed Peppers are even easier than buying the ingredients for them.
BONUS.
- Preheat your oven or air fryer to 180°C (fan).
- Slice the tops off two bell peppers and gently scoop out the seeds.
- Place the hollowed peppers onto a baking tray and roast for 10 minutes to soften.
- Remove from the oven and spoon your Mexican-style rice evenly into each pepper, packing it right to the top.
- Pop the peppers back in for another 10 minutes until everything is piping hot.
- Whilst cooking, chop your broccoli into bite size pieces, and either boil or steam (in the microwave) to the way you like it.
- Got some leftover cheese in the fridge? Sprinkle a handful over the peppers for the final 2 minutes to get that perfect golden melt.
- Finish with your favourite sauce — salsa, sour cream, chilli… whatever you’ve got in the cupboard or fridge!
- Tip: I think the salsa goes really well with the Mexican-style rice.
And that’s it: easy, warming, low-effort comfort food ready in no time at all. Enjoy!
Top tip: this is a great recipe to include in your Weekday Menu Inspiration!
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