Seeds Of Change® stuffed red peppers
By Seeds of Change
Published on 25 April 2022
You can add chickpeas or pinto beans to this dish and spice it up with a little Tabasco sauce.Time and servings
1 hr 20 minsTotal time
4Servings
25 minsPrep time
55 minsCooking time
Ingredients
- 1 tbsp of red wine vinegar
- 2 yellow peppers, deseeded and chopped
- 1 jar of seeds of change® tomato and parmesan sauce
- 2 cloves of garlic, finely chopped
- 4 tomatoes, chopped and deseeded
- 2 tablespoons of olive oil
- 1 medium of white onion, finely chopped
- 50 g of parmesan cheese, finely grated
- 4 red peppers, halved and deseeded
- 1 small of bunch basil, finely chopped
- 1 small of bunch mint, finely chopped
- 4 small of courgettes, chopped
- 1 tsp of caster sugar
- 2 large of flat mushrooms
Method
Step 1
Preheat the oven to 180°C/fan oven 160°C/gas 4.Step 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.Step 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.Step 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.