Green, red and yellow peppers are so tasty and they look extremely vibrant and colourful. Stuffed peppers are easy to make for a light and healthy meal.
Mushrooms have a wholesome flavour which is wonderful for this stuffing along with oats, nuts and pumpkin seeds. The whole is topped off with some grated tasty cheese. It is an absolute winner.
PREP: 20 minutes COOK TIME: 40 minutes
6 large green and yellow peppers
3 tbsp olive oil
1 cup mushrooms, chopped
1 onion, chopped
1 clove garlic, crushed
¼ cup porridge oats
6 large tomatoes, chopped
1 tsp hot pepper sauce
¼ cup walnuts, chopped
¼ cup pumpkin seeds, toasted
1 cup Parmesan cheese, grated
3 tbsp fresh coriander, chopped
Salt and freshly ground black pepper
Preheat the oven to 190 C.
Cut the peppers in half lengthways and seed them. Blanch in a pan of boiling water for about 3 minutes. Drain.
Crush the toasted pumpkin seeds lightly.
Heat the oil in a small pan and saute the onion, garlic and mushroom until softened and lightly browned. Stir in the oats and cook for one minute more.
Stir in the tomatoes and pepper sauce and cook for about three to five minutes. Add the fresh coriander, salt and pepper to taste. Add the walnuts and crushed pumpkin seeds and mix well. Place the peppers in a shallow ovenproof dish and fill with the vegetable mixture.
Cover the dish with foil and bake for about 20 minutes. Uncover and sprinkle each pepper with the grated cheese and bake for a further 5-10 minutes until the cheese is melted and bubbling. Garnish with chopped fresh coriander and pumpkin seeds and serve immediately.