Stuffed Red Peppers with Garden Vegetables, Parmesan and Fresh Herbs Recipe at MyDish

Stuffed Red Peppers with Garden Vegetables, Parmesan and Fresh Herbs

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Method

  • 1. Preheat the oven to 180°C/fan oven 160°C/gas 4

  • 2. Heat 1 tbsp of the oil in a large frying pan. Fry the mushrooms for 3 minutes, then tip them into a large bowl and set aside. Repeat the process with the yellow peppers, courgettes and tomatoes, putting them all in the same bowl as you go

  • 3. In the same frying pan, add 1 further tbsp of oil and fry the onion for 5 minutes, then add the garlic and sugar. After 5 more minutes add the vinegar and the Seeds of Change Cherry Tomato, Basil & Parmesan Sauce. When hot, add all the cooked vegetables and season with salt and pepper. Cook for 10 minutes, then add the herbs

  • 4. Place the red peppers onto a roasting tray, cut side up. Spoon the vegetable mixture into them. Sprinkle with the Parmesan cheese and bake in the oven for 15-20 minutes. Serve with some fresh salad leaves
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    Ingredients

    • 2 large flat mushrooms. chopped
    • 2 yellow peppers. deseeded and chopped
    • 4 small courgettes. chopped
    • 2 tbsp light olive oil
    • 4 large ripe tomatoes. skinned. deseeded and chopped
    • 1 medium white onion. chopped
    • 2 garlic cloves. finely chopped
    • 1 tsp sugar
    • 1 tbsp red wine vinegar
    • 350g jar Seeds of Change Cherry Tomato. Bails and Parmesan Sauce
    • 1 small bunch basil. finely chopped
    • 1 small bunch mint. finely chopped
    • 4 red peppers (for stuffing)
    • 50g parmesan cheese. grated

    By Views 496  Added Wed Mar 3 2010

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