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A Weekday Menu Recipe

Stuffed Peppers     Veg   HT  MC   30mins

Serves 4   Hot  Vegetarian  Vegetables  Main Course   Healthy Eating  Gluten Wheat free  Eggless



2 large Green Capsicums, (sweet peppers)  halved lengthways and deseeded

2 tbsp Sunflower Oil

1 Large Onion, chopped

1 Red Capsicum, deseeded and coarsely chopped

450g/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




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 :


Basic Quinoa


Sweet Dumplings  with  Custard


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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