Salmon & stuffed peppers

Ingredients

• 120 Salmon
• 0.1 cups Brown rice
• 10 Cheese, cheddar
• 40 Kidney beans, tinned and drained
• 1 pc Peppers
• 3.5 tbsp Tomato Passata

Instructions

1. 1

   Preheat the oven to 200°C/180°C (fan)/gas mark 6

2. 2

   Cook the rice according to the instructions on the packaging

3. 3

   Add the kidney beans and tomato passata to the rice whilst there is still moisture in the rice

4. 4

   Season with salt and pepper

5. 5

   Slice the peppers lengthways and remove the seeds

6. 6

   Fill the peppers with the rice mix and sprinkle the cheese on top

7. 7

   Bake for 25 minutes or until the peppers are soft

8. 8

   Squeeze lemon juice over the salmon, season with salt and pepper and bake in the oven for 10-15 minutes