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Polenta Stuffed Peppers     HT   Veg   MC 50mins

Serves 4     Hot   Vegetarian   Vegan   Main Course   Dairy  Wheat Gluten Free  Eggless


4 Large Capsicum (sweet peppers)

2 Garlic Cloves, crushed
1 Courgette (zucchini), diced
1 tbsp Olive Oil
2 Tomatoes, diced
1 teasp salt
Salt and Black Pepper
450g/1lb pre-cooked Polenta
Paprika (check Ingredients Label)


1. Preheat the oven to 190C, 375F, Gas Mark 5.

2. Cut the tops off the peppers, remove the seeds and membranes from the insides and place in a very shallow ovenproof dish.

2. Heat the oil in a frying pan, add the garlic and courgettes and sauté until the courgette starts to soften.

3. Add the tomatoes, salt, and pepper, heat through then stir into the cooked polenta.

4. Stuff the peppers with the polenta mixture, sprinkle with paprika and bake for 30-35 minutes. Serve immediately.

Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes



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