Super easy yellow rice complements the light, fresh flavours of bell peppers so we’ve combined the two for a healthy springtime lunch!
Heat the butter in a large saucepan over medium heat, add the rice and gently stir until the rice begins to lightly brown. Mix in the garlic, onion powder, and turmeric.
Slowly stir in the vegetable broth and raise the heat to medium-high. Add salt and pepper to taste. Bring the mixture to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and add cilantro, and fluff with a fork.
Heat oven to 190C and halve the peppers lengthways, remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Place on a baking tray and roast for 15 minutes.
Carefully remove the peppers from the oven, stuff with rice and return to the oven for a further 5 - 10 minutes or until golden and enjoy!