Nando's Rice Stuffed Pumpkin Peppers

Method

1. 1

   For the rice, fry the onion in some olive oil for a few minutes until softened

2. 2

   Add the red pepper and garlic purée and stir, then add the turmeric, smoked paprika, chilli flakes and a pinch of salt and pepper and mix together. If using the Nando’s rub/sauce. add here too

3. 3

   Stir in the tomato purée, the rice and the frozen peas, then add 200ml of water, give it a good mix and bring to the boil, then simmer on a low heat with the lid on (or some tin foil) for 10 minutes (without stirring)

4. 4

   Remove from the heat and leave for 10 minutes then fluff it all up with a fork

5. 5

   Whilst the rice cooks, carve your peppers - chop off the tops, scoop out the middles, and use a small, sharp knife to cut out the faces. Don’t make the holes in the face too big or all of your rice will come out!

6. 6

   Once the rice is cooked, stuff into the peppers and top with cheese

7. 7

   Place in a baking tray - try to pack them tightly together to stop them falling down whilst cooking - and bake for 10 minutes - until the peppers begin to soften and the cheese melts