Rice-stuffed peppers

Ingredients

• 4 red peppers
• 200 g cooked rice
• 4 tbsp sweetcorn, squashed
• 4 tbsp peas
• 200 g passata
• 4 tbsp grated cheese
• 1 tsp dried oregano

Contains: Milk

Method

1. Halve and deseed the peppers. Your child mixes the rice, vegetables, passata and oregano and spoons it in.
2. Top with cheese and bake at 190 °C for 30 minutes until the peppers are soft.
3. Cut your child's into pieces and cool; salt the adults'.