Stuffed Peppers with Mango, Chilli & Lime Rice

Sweet roasted peppers are filled with Mango, Chilli & Lime Wholegrain Rice and roasted butternut squash, then finished with creamy feta and a vibrant herb drizzle. A simple yet satisfying dish packed with colour, flavour and texture.

Written by Merchant Gourmet
1 hour Serves 2 Beginner
Stuffed Peppers with Mango, Chilli & Lime Rice
Ingredients
  • 3 red peppers, halved and deseeded
  • 1 pouch Merchant Gourmet Mango, Chilli & Lime Wholegrain Rice
  • ½ butternut squash, peeled and diced
  • 1 tbsp olive oil
  • 100g feta, crumbled
  • Salt and black pepper
  • Herb Drizzle
  • 30g fresh parsley
  • 50ml extra virgin olive oil
  • Pinch of salt
  • Lime wedges, to serve

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Mango, Chilli & Lime Rice
Mango, Chilli & Lime Rice
250G
  1. Preheat the oven to 180°C.
  2. Toss the butternut squash with the olive oil, salt and pepper and roast for 20 minutes until tender and lightly golden.
  3. Meanwhile, halve and deseed the peppers and place them on a baking tray.
  4. Combine the roasted squash with the Merchant Gourmet Mango, Chilli & Lime Wholegrain Rice.
  5. Spoon the mixture into the pepper halves.
  6. Return to the oven and bake for 30 minutes until the peppers are tender.
  7. Meanwhile, blitz the parsley, extra virgin olive oil and a pinch of salt in a small food processor until smooth.
  8. Remove the peppers from the oven and transfer to serving plates.
  9. Scatter over the feta and drizzle generously with the herb oil.
  10. Serve with lime wedges for squeezing over.

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