Ere me now! My (Get) Stuffed Peppers recipe is below! Hope you enjoy it as much as I did.
I made both vegi and meat options, to make the vegi I put all the ingredients for the stuffing (swapping the beef for quorn mince) and cooked until ready. Super easy supper.
Ingredients Ready in 40 Minutes(ish) Serves 3
- 250G Beef Mince or Quorn Mince
- 3 Peppers, ‘lids’ cut off, deseeded and kept.
- 60g Sugar Snap Peas, chopped roughly
- 10g Chive, chopped
- 150g Courgette, chopped
- 15g Fresh Basil, chopped
- 100g Mushrooms, sliced
- 1 Medium Onion, sliced
- 110g Merchant Grant Quinoa, Grains, Red Rice Mix
- 1 OXO Cube
- 10ml Liquid Smoke
- Sprinkling of Cayenne Pepper
- 2 Cloves Garlic, chopped
- 150G Feta Cheese
- 2tsp Red Pesto
- Large Pinch of Thyme
- 1tsp Coconut Oil
- Salt to taste
- Olive Oil
Prepare vegetables as stated above (the most formal thing I’ve ever written)
Place a frying pan on a hot heat and add 1tsp of coconut oil and the chopped garlic to it, fry for 1 minute.
Next add the mince meat and an OXO cube. I like to gently crush the OXO cube in the foil then sprinkle it over what ever I’m cooking – goodbye lumps of stock cube!
Once the meat starts to brown add in the chopped onion and courgette. When the onion softens add the basil, mushrooms, chives and sugar snap peas.
When everything is starting to get softer (about 4 or 5 minutes with occasional stirring) poor in the liquid smoke, add a large pinch of thyme, and sprinkle cayenne pepper over to taste.
Season with salt to personal preference.
Rub the peppers in olive oil (tip courtesy of Liz)
Spoon the Mixture into the deseeded peppers, adding chunks of feta cheese whenever you feel like it. Place in a deep baking tray, it helps to prop them up against the sides. Add the lids on top of each pepper – if you’re feeling particularly rebellious today you could mismatch the lids and have multi-coloured masterpieces.
Carefully place in the oven at 180c and bake for 10 minutes.
Take out the oven, serve and enjoy.