Stuffed Peppers
Instructions:
- Stuffed Peppers Stuffed peppers are easy to make for a light and healthy supper.
- 15 ml/ 1 tbsp olive oil
- 1 red onion, sliced
- 1 courgette, diced
- 115 g/4 oz mushrooms, sliced
- 1 garlic clove, crushed
- 400 g/ 14 oz can chopped tomatoes
- 15 ml/ 1 tbsp tomato puree
- 40 g/ 1 ½ oz/ scant 1/3 cup pine nuts
- 30 ml/2 tbsp chopped fresh basil
- 4 large yellow peppers
- 50 g/2 oz/1/2 cup red Leicester cheese, finely grated
- Salt and freshly ground black pepper
- fresh basil leaves, to garnish
- Preheat the oven to 180oC/350oF/Gas 4. Heat the oil in a saucepan, add the onion, courgette, mushrooms and garlic and cook gently for 3 minutes, stirring occasionally.
- Stir in the tomatoes and tomato purse, then bring to the boil and simmer, uncovered, for 10-15 minutes, stirring occasionally, until thickened slightly. Remove from the heat and stir in the pine nuts, basil and seasoning.
- Cut the peppers in half lengthways and seed them. Blanch in a pan of boiling water for about 3 minutes. Drain.
- Place the peppers in a shallow ovenproof dish and fill with the vegetable mixture.
- Cover the dish with foil and bake for 20 minutes. Uncover, sprinkle each pepper with grated cheese and bake for a further 5-10 minutes, until the cheese is melted and bubbling.
- Garnish with basil leaves and serve
- Serves 4