Rice Stuffed Peppers

2 red peppers - halved and deseeded

1/2 carrot diced

1 clove of garlic

1/4 red onion diced

50g white rice

2 bacon medallions sliced

4 slices of low hydration mozzarella (30g each)

1 tbsp olive oil

1/2 tsp smoked paprika

1 tsp dried mint

Salt and black pepper

Preheat oven to 180C adding 1/4 cup rice to a bowl water and leave to soak.

Prepare the veg by peeling and dicing the carrot, halving the peppers discarding the interior, dicing onion and slicing the bacon.

Lay peppers on a roasting tray cut side down and roast for 12-14 minutes.

Meanwhile rinse the soaked rice very well and add to a pan with 3/4 cup water. Bring to boil with a pinch of salt, smash and add the garlic, then cover on a low heat.

Heat a pan to medium with the olive oil adding the carrot and turn occasionally until slightly golden. Add the bacon and cook through, add the onion and soften.

The rice should be cooked and can be added to the pan with the bacon discarding the garlic, stir though and add the mint and paprika.

The peppers will be done, remove from the oven, turn over and fill with the pan mixture equally. Finally top with mozzarella and return to the oven for 6 minutes until the cheese has well melted.

Each half pepper: 218

P: 12 C: 20 F: 10 - 2g fibre