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Stuffed Red Peppers
with Garden Vegetables, Parmesan and Fresh Herbs
Stuffed Red Peppers with Garden Vegetables, Parmesan and Fresh Herbs is a simple but impressive mealtime idea or a really versatile vegetarian dish which could also be adapted to include meat to suit all tastes. You can add chickpeas or pinto beans to this vegetarian dish and spice it up with a little Tabasco sauce. Created by Celebrity Chef Arthur Potts Dawson.
Serves 4
Preparation time 20 minutes
Cooking time 1 hour
Ingredients
2 large flat mushrooms, chopped
2 yellow peppers, deseeded and chopped
4 small courgettes, chopped
2 tbsp light olive oil
4 large ripe tomatoes, skinned, deseeded and chopped
1 medium white onion, chopped
2 garlic cloves, finely chopped
1 tsp sugar
1 tbsp red wine vinegar
350g jar Seeds of Change Cherry Tomato, Basil & Parmesan Sauce
1 small bunch basil, finely chopped
1 small bunch mint, finely chopped
4 red peppers (for stuffing), halved and deseeded
50g Parmesan cheese, finely grated
To serve, fresh salad leaves
Method
- Preheat the oven to 180°C/fan oven 160°C/gas 4
- 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
- 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.
- 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
Arthur Potts Dawson Recipes
Mediterranean Pork Casserole With Fresh Thyme
Wholesome Vegetable Curry with Peppers, Sweet Potato & Peas
Vegetable Lasagne
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