These delicious stuffed peppers served with Kale from Lennards of Covent, are a super tasty way to ensure you get your greens, without compromising on taste.
Halve the peppers, brush with olive oil (or use low calorie spray if you want to) and season well.
Pop into a preheated oven (180•C) for 20 minutes.
Whilst these are cooking, put some rice on to boil (I used a cupful of rice, 2 cups of water) as per packet instructions.
Next up, fry up some chopped up bacon (fat off) or leave this step out if you want a veggie option.
Drain off the rice, and add to the frying pan which still has the bacon in it. Add a generous handful of peas, Caribbean seasoning and 2 spoonfuls of Creme Fraiche.
Remove the peppers from the oven and spoon in the rice mixture. Add some Cheddar on top and then place in the oven for a further 15 minutes. Remove from the oven when the cheese has bubbled and is slightly hard.
Next up, boil some finely chopped Kale (approx 6 minutes) and drain.
Plate up and enjoy!