Stuffed Peppers
A delicious and simple light lunch, with my favourite type of ingredients: whatever you’ve got lying around.
They’re great for lunch or to serve up as party food or a starter!
Oven baked peppers take on such a lovely flavour.
I don’t know exactly what happens to them in there, but they become so sweet and flavourful! I love peppers on pizza and in all the ways they come really, so it’s fun when they get to be the main event for once.
Stuffed peppers
Makes 4 stuffed peppers (4 halves that is)! Fits 2 people
Ingredients
Two large peppers, any colour
Olive oil
Vegetables of your choice, chopped small: mushrooms, courgette, carrot, onion (white or red or both), tomato
Cheese of your choice (optional but recommended!): halloumi, cheddar, mozzarella or ALL of the above
Salt, pepper and any seasoning of your choice (herbs like oregano are great)
If you want a more substantial meal from these, add some bulgur rice, normal rice, quinoa, couscous or similar
You can also add any leftover meat you have in the fridge: some chicken, pork, fish etc.
Instructions
Preheat the oven to about 200ºC. (Just under 400ºF) - 180ºC for fan heated oven.
Cut the peppers in half, through the stalks - and remove the seeds and hollow them out on the inside. Put the halved peppers on a baking tray covered with baking paper, and drizzle or spray some olive oil on them. Bake in the oven for about 20 mins.
While the peppers are baking (empty at this point), get your filling ready. If you’re using leftovers that have already been cooked, you don’t need to do much. If you are using raw ingredients, chop them up and sauté them gently in a pan with some water (or stock). Keep in mind that the peppers fill up quickly, so you don’t need tons of food to fill them up!
If you are adding some halloumi (highly recommended), do fry them gently first too.
If you are adding rice, couscous or similar, make sure you cook that now.
After 20 minutes, take the peppers out and fill them evenly with your chosen ingredients. Drizzle some cheddar cheese on top if you like (again, highly recommended! Vegan cheese is of course fine too), and season with salt, pepper and oregano or other herbs. some dry or fresh chilli would be lovely as well! Then Drizzle a tiny bit more olive oil on top and put them back in the oven for about 15 minutes.
Take them out and serve with a side salad or just on their own! Such a lovely, refreshing lunch.
I’d love to see how your stuffed peppers turned out! What did you put in them? Do you have any great suggestions that I missed here? Share your result with me on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
