Organic Stuffed Red Peppers Recipe Video


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Main IngredientInterest Group

Recipe Story

Credit: This recipe was created by Arthur Potts Dawson in line with the Seeds of Change 'Great Flavours, Well Grown' campaign for more information visit


 Flat mushrooms2 Large, chopped
 Yellow peppers2 , deseeded and chopped
 Courgettes4 Small, chopped
 Light olive oil2 Tablespoon
 Ripe tomatoes4 Large, skinned, deseeded and chopped
 White onion1 Medium, chopped
 Garlic2 Clove (10 gm), finely chopped
 Sugar1 Teaspoon
 Red wine vinegar1 Tablespoon
 Cherry tomato basil and parmesan sauce350 Gram (Seeds Of Change)
 Basil1 Bunch (100 gm), finely chopped (Small Sized)
 Mint1 Bunch (100 gm), finely chopped (Small Sized)
 Red peppers4 , halved and deseeded (For Stuffing)
 Parmesan cheese50 Gram, finely grated

Nutrition Facts

Serving size

Calories 328 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 3.3 g16.7%

Trans Fat 0 g

Cholesterol 8.5 mg

Sodium 511.7 mg21.3%

Total Carbohydrates 45 g15%

Dietary Fiber 12 g47.8%

Sugars 19.4 g

Protein 14 g28.1%

Vitamin A 177.5% Vitamin C 579.4%

Calcium 34.1% Iron 27.8%

*Based on a 2000 Calorie diet


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
Chefs Tips:
You can add chickpeas or pinto beans to this vegetarian dish and spice it up with a little Tabasco sauce.

Editors Review

If you love organic food, you don't have to survive on bland and run of the mill veggie products only. Don't be lost of ideas, just follow Arthur Potts to make wonderful organic stuffed red peppers. Very easy and simple, you can try it right way and engulf yourself in its fiery aroma.