Organic Stuffed Red Peppers Recipe Video
Ingredients
| Flat mushrooms | 2 Large, chopped | |
| Yellow peppers | 2 , deseeded and chopped | |
| Courgettes | 4 Small, chopped | |
| Light olive oil | 2 Tablespoon | |
| Ripe tomatoes | 4 Large, skinned, deseeded and chopped | |
| White onion | 1 Medium, chopped | |
| Garlic | 2 Clove (10 gm), finely chopped | |
| Sugar | 1 Teaspoon | |
| Red wine vinegar | 1 Tablespoon | |
| Cherry tomato basil and parmesan sauce | 350 Gram (Seeds Of Change) | |
| Basil | 1 Bunch (100 gm), finely chopped (Small Sized) | |
| Mint | 1 Bunch (100 gm), finely chopped (Small Sized) | |
| Red peppers | 4 , halved and deseeded (For Stuffing) | |
| Parmesan cheese | 50 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 mg2.8%
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
Directions
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
Chefs Tips:
You can add chickpeas or pinto beans to this vegetarian dish and spice it up with a little Tabasco sauce.
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.Chef
