Stuffed peppers recipes
Ingredients
- 5 red pepper
- 250g mushrooms sliced
- 4 onions - finely chopped
- small jar sundried tomatoes. roughly chopped
- 1 Broccoli
- small jar Red Pesto
Method
- 1.Chop them (The veggies) into small pieces and then part cook all the vegetables ( except the pepper)
- 2.Mix the red pesto and the chopped sun dried tomatoes into the vegetable mixture
- 3. Cut off the top of each pepper and scoop out the inside carefully
- 4. Place each pepper into a muffin tray insert this will help them to hold their shape in the oven
- 5. Fill all the peppers with the vegetable mixture
- bake in the oven at 180 until the peppers are soft about 20 minutes
Ingredients
- 500g ground beef
- 1 large chopped onion
- 1 cup tomato juice
- 4 large bell peppers
- 200g basmati rice
- to taste salt and pepper
- SAUCE
- 2 cans Heinz Tomato Soup
- 1 Cup Water
- 1 tsp. Italian herbs
Method
- 1. Wash peppers and slice tops off and remove seeds from the inside.
- 2. In a frying pan sauted the onion and then add beef and fry lightly for 2 mins (don't over fry or it will go very dry!) Add tomato juice and take off the heat, Mix in 200g basmati rice.
- 3. Stuff the mixture in the peppers.
- 4. Pour sauce over stuffed peppers and bake for 2 hours.
Ingredients
- 4 peppers
- 2 tbsp olive oil
- 1 onion. peeled and finely chopped
- 200g mushrooms chopped
- 1 tsp Dried Mixed Herbs
- 250g pack Basmati microwavable rice
- 150g Light soft cheese with garlic
Method
- 1) Halve the peppers and scoop out the centre seeds. Brush the inside of each pepper with a little oil and then heat the remaining oil in a frying pan. Cook the onion, mushrooms and herbs until softened.
- 2)Preheat the oven to 200C/400F/Gas 6. When the vegetables have softened, toss in the rice and heat through for 2 minutes. Remove from the heat, stir in the soft cheese and then pile into the pepper halves.
- 3)Cook for 20 minutes until the peppers have softened. They can also be popped onto the BBQ to cook, if you prefer.
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