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Rice Salad With Baked Bell Peppers

A healthy lunchtime recipe that everyone can enjoy.

Instructions

  • Preheat the oven to 230C, slice the peppers in half and remove the stems and seeds.

  • Place the peppers on to a baking tray lined with baking paper and put in the oven for 15 to 20 minutes. Once cooled, slice the peppers in to strips.

  • Cook the rice and roast the peppers while preparing the salad dressing. Combine the oil, lemon juice, syrup, mustard, garlic, salt and pepper in a bowl.

  • Clean the rocket, add to a bowl, toss in the rice and roasted bell peppers. Drizzle with salad dressing.

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