Dame Mary Berry has a range of dressings designed to add instant flavour appeal to these colourful dishes
STUFFED PEPPERS
Serves 4 Takes 45 minutes
Use flavoured rice pouches such as coconut rice instead of plain basmati for an extra flavour boost. You can also swap Classic Dressing for Light Salad Dressing to ring the changes.
INGREDIENTS
• 2 yellow bell peppers
• 2 red bell peppers
• 1 tbsp olive oil
• 1 onion, peeled and finely chopped
• 1 courgette, finely diced
• 1 clove garlic, crushed
• 1 x 250g pouch ready-cooked basmati rice
• 1 tsp dried mixed herbs
• 100g/4oz cherry tomatoes, halved
• 4 tbsp Mary Berry’s Classic Salad Dressing
• 2 tbsp chopped fresh coriander
• Salt and freshly ground black pepper
1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Halve the peppers lengthways through the stalk and remove the seeds. Place cut-side up on a non-stick baking tray.
3. Heat the oil in a large frying pan and fry the chopped onion, courgette and crushed garlic for 5-6 minutes.
4. Add the rice, mixed herbs and cherry tomatoes and cook for 1-2 minutes. Stir in the dressing and coriander, then season to taste with salt and freshly ground black pepper.
5. Divide the rice mixture between the pepper halves to fill and put back in the preheated oven for 30 minutes until the peppers have softened and the filling is piping hot.
PAPRIKA CORN ON THE COB
Serves 4 Takes 20-25 minutes
Great on the barbecue. Prepare in advance and grill when required.
INGREDIENTS
• 4 corn on the cob
• 25g/1oz Parmesan cheese, finely grated
• 1 tbsp mayonnaise
• 3 tbsp Mary Berry’s Light Salad Dressing • 2 spring onions, trimmed and finely chopped, plus extra to serve
• 1 tsp smoked paprika, plus extra to serve
• Salt and f
