What's for tea?

 Being the domestic goddess that I am  :-) I already have tonight's tea cooking in the oven.  It means that when we feel like eating this evening I only need pop it in the microwave to heat up. It broke my heart to chuck out the chick pea water but in fairness there really are only so many meringues a person can eat.  I still have some in the cupboard from a batch I made the other day with butter bean water. I've discovered that if you heat the water from the tin and reduce it by about half that it whips up so much quicker.  I have found that Butter bean water whips easier and gives a nicer tasting meringue.
Anyway! what does this domestic goddess have in the oven today.

Ta da...…..     Stuffed peppers.  I prefer to use minced lamb which I fry  with a chopped onion and add a tin of chickpeas. Add a stock cube and some water and simmer while I parboil some basmati rice.  Drain the rice and stir into the pan with the meat and chickpeas etc. I have added some chopped coriander for a hint of colour and then stuffed the peppers with the rice mix.  I always pour the remainder of the rice mix around the base of the peppers. Cover with foil and bake in the oven at around 160 for about 45 minutes. Take the foil off for the last ten minutes.

Ready to pop into the oven