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Seeds Of Change® stuffed red peppers

Seeds Of Change® stuffed red peppers

By Seeds of Change
You can add chickpeas or pinto beans to this dish and spice it up with a little Tabasco sauce.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

4 steps

  1. Step 1

    Preheat the oven to 180°C/fan oven 160°C/gas 4.

  2. 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.

  3. 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.

  4. 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.