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Stuffed Peppers Veg HT MC 30mins Serves 4 Hot Vegetarian Vegetables Main Course Healthy Eating Gluten Wheat free Eggless
Ingredients 2 large Green Capsicums, (sweet peppers) halved lengthways and deseeded 2 tbsp Sunflower Oil 1 Large Onion, chopped 1 Red Capsicum, deseeded and coarsely chopped450g/1lb Tomatoes, skinned and chopped 100g/4oz Button Mushrooms, quartered 50g/2oz Toasted Sunflower Seeds ˝ teasp Dried Thyme ˝ teasp Sweet Paprika Salt and Pepper 50g/2oz Edam Cheese, grated
Instructions
1. Heat the oil in a pan, add the onion and sauté for a few minutes until soft and golden. Add the red pepper and cook, stirring, for a further 2 minutes.
2. Add the mushrooms, tomatoes, sunflower seeds, thyme, paprika, salt and pepper and cook over a medium heat for a further 10 minutes, stirring constantly.
3. Meanwhile, simmer the green capsicums in salted water for 5 minutes or until just tender. Drain thoroughly.
4. Preheat the grill to high. Place the green capsicum halves on the grill rack, season inside with salt and pepper then fill the centres with the tomato mixture, pressing firming with the back of a spoon.
5. Sprinkle with the grated cheese and place under the grill for a few minutes until golden and bubbling. Serve immediately.
Serving Suggestions :
More Vegetarian Recipes | What's in Season | Growing Vegetables
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