Serves: 4

Hands-on time: 10 minutes

Hands-off time: 20 minutes

INGREDIENTS

4 bell peppers, halved and deseeded

¾ cup Excella Tangy Mayonnaise, plus extra for serving

1 cup leftover rice, cooked

2 cups leftover beef mince, cooked and seasoned

2½ cups grated cheddar cheese

Serving suggestion:

Parsley

Small green salad

METHOD

1. Preheat the oven to 180°C on fan-assist with the grill setting turned on.

2. Place the bell pepper halves in a large baking dish, hollow side up, and set aside until needed.

3. In a medium-sized mixing bowl, add the leftover rice, beef mince, 1 cup of cheese and mayonnaise and mix until well combined. *Chef’s Tip: Substitute the beef mince with any protein! 

4. Fill the bell pepper halves with the creamy filling and top each pepper with grated cheddar cheese.

5. Bake for 20 minutes until the peppers are cooked and the cheese is golden brown and melted. *Chef’s Tip: Alternatively, cook the peppers on the braai!

6. Garnish the stuffed peppers with freshly chopped parsley and serve with a fresh seasonal salad, a side of mayo and ENJOY!