Stuffed Peppers With Various Fillings
Stuffed Peppers With Various Fillings Ingredients: 2 peppers
Method: 1. Slice the top off of the peppers and take out the seeds and white flesh. Chuck away seeds and flesh but keep the top of the peppers. 2. Turn on the oven to 120 °C, place the peppers and the tops in a baking dish and place in the oven for about 5 minutes. 3. Take the peppers out of the oven, empty any water that may have appeared inside the peppers, place to one side and turn the oven up to 190 °C. For the Sweet Chilli Rice and Veg Filling: 75g of rice 1 carrot 30g of frozen peas 30g of frozen sweetcorn 1 tablespoon of sweet chilli sauce
Method: 1. Cut up the carrot into small chunks. 2. Boil the kettle. Once boiled pour the water into 2 saucepans and place on the hob on a medium heat. 3. Add the rice to one of the sauce pans and add the carrots, peas and sweetcorn into the other saucepan. 4. Stir the rice every 5 minutes and cook for about 15 minutes or for as long as the packet says. 5. Once everything is cooked, drain the rice and add the veg to the rice. 6. Pour in the sweet chilli sauce and mix together. 7. Add the mixture into the peppers, place the tops back onto the peppers and place in the oven for about 10-15 minutes. 8. Take the peppers out the oven using oven gloves and check if the peppers are soft by using a sharp knife and prodding one side of the peppers (If the peppers are not soft enough for your liking, wrap some tin foil over the top and place back into the oven, checking every 5 minutes). 9. Place on a plate and enjoy with a simple salad. For the Mediterranean Couscous Filling: 100g of couscous 1 small courgette ½ an onion 2 pepper lids 30g of feta cheese 15g of butter (optional) ½ tablespoon of oil ½ teaspoon of mixed dried herbs
Method: 1. 2. 3. 4.
Cut up the courgette, onion and pepper lids into small chunks. In a frying pan, add the oil and place on a medium heat. Add the vegetables to the frying pan and mix frequently to stop veg from burning. Add ½ tablespoon of water once the veg have absorbed all the oil to stop from sticking to the bottom of the pan. Keep mixing the veg until nice and soft. 5. Boil the kettle. Once water has boiled, pour 100ml of water into a saucepan and place on a medium heat. 6. Add the couscous to the water and bring to the boil.
7. Once the water has started to boil, turn off the hob and move saucepan away from the heat and leave to stand for 5 minutes. 8. Add the butter to the couscous (optional) and place back onto the hob on a low heat for an extra 2 minutes and stir. 9. Cut up the feta into small squares. 10. Place the veg into the same saucepan and the couscous, add the mixed herbs and mix. 11. Spoon the mixture into the peppers and place the feta cheese on top. 12. Place in the oven for about 10-15 minutes. 13. Take the peppers out the oven using oven gloves and check if the peppers are soft by using a sharp knife and prodding one side of the peppers (If the peppers are not soft enough for your liking, wrap some tin foil over the top and place back into the oven, checking every 5 minutes). 14. Place on a plate and enjoy with a simple salad. For the Tomato and Beef Mince Filling: 50g of passata 125g of beef mince ½ an onion A clove of garlic ½ a ball of mozzarella 1 ½ teaspoons of oil ½ teaspoon dried mixed herbs Salt and pepper for seasoning
Method: 1. Place the onion in a frying pan with a teaspoon and a half of oil on a medium heat. 2. Peel the garlic and finely chop (or use a garlic press if you have one) and add it to the frying pan. 3. Mix the onions and garlic in the pan and add water if needed to stop from burning. 4. Add only a little bit of water at a time and keep mixing the onions until they have browned. 5. Once the onion and garlic is cooked, place in a bowl and set aside. 6. Add another teaspoon and a half of oil to the frying pan and add the beef mince. 7. Mix the beef around so it browns on all sides. Drain the liquid and then add the onions back into the pan with the mince. Cook for 5 minutes. 8. Pour the passata into the frying pan and turn the heat down low. 9. Add the dried mixed herbs, mix the ingredients in the pan and leave to simmer for about 10 minutes so the sauce thickens. 10. Cut up the mozzarella into slices. 11. Once cooked, spoon the mixture into the peppers and place the mozzarella on top. 12. Place in the oven for about 10-15 minutes. 13. Take the peppers out the oven using oven gloves and check if the peppers are soft by using a sharp knife and prodding one side of the peppers (If the peppers are not soft enough for your liking, wrap some tin foil over the top and place back into the oven, checking every 5 minutes). 14. Place on a plate and enjoy with a simple salad.
Method: 1. Slice the top off of the peppers and take out the seeds and white flesh. Chuck away seeds and flesh but keep the top of the peppers. 2. Turn on the oven to 120 °C, place the peppers and the tops in a baking dish and place in the oven for about 5 minutes. 3. Take the peppers out of the oven, empty any water that may have appeared inside the peppers, place to one side and turn the oven up to 190 °C. For the Sweet Chilli Rice and Veg Filling: 75g of rice 1 carrot 30g of frozen peas 30g of frozen sweetcorn 1 tablespoon of sweet chilli sauce
Method: 1. Cut up the carrot into small chunks. 2. Boil the kettle. Once boiled pour the water into 2 saucepans and place on the hob on a medium heat. 3. Add the rice to one of the sauce pans and add the carrots, peas and sweetcorn into the other saucepan. 4. Stir the rice every 5 minutes and cook for about 15 minutes or for as long as the packet says. 5. Once everything is cooked, drain the rice and add the veg to the rice. 6. Pour in the sweet chilli sauce and mix together. 7. Add the mixture into the peppers, place the tops back onto the peppers and place in the oven for about 10-15 minutes. 8. Take the peppers out the oven using oven gloves and check if the peppers are soft by using a sharp knife and prodding one side of the peppers (If the peppers are not soft enough for your liking, wrap some tin foil over the top and place back into the oven, checking every 5 minutes). 9. Place on a plate and enjoy with a simple salad. For the Mediterranean Couscous Filling: 100g of couscous 1 small courgette ½ an onion 2 pepper lids 30g of feta cheese 15g of butter (optional) ½ tablespoon of oil ½ teaspoon of mixed dried herbs
Method: 1. 2. 3. 4.
Cut up the courgette, onion and pepper lids into small chunks. In a frying pan, add the oil and place on a medium heat. Add the vegetables to the frying pan and mix frequently to stop veg from burning. Add ½ tablespoon of water once the veg have absorbed all the oil to stop from sticking to the bottom of the pan. Keep mixing the veg until nice and soft. 5. Boil the kettle. Once water has boiled, pour 100ml of water into a saucepan and place on a medium heat. 6. Add the couscous to the water and bring to the boil.
7. Once the water has started to boil, turn off the hob and move saucepan away from the heat and leave to stand for 5 minutes. 8. Add the butter to the couscous (optional) and place back onto the hob on a low heat for an extra 2 minutes and stir. 9. Cut up the feta into small squares. 10. Place the veg into the same saucepan and the couscous, add the mixed herbs and mix. 11. Spoon the mixture into the peppers and place the feta cheese on top. 12. Place in the oven for about 10-15 minutes. 13. Take the peppers out the oven using oven gloves and check if the peppers are soft by using a sharp knife and prodding one side of the peppers (If the peppers are not soft enough for your liking, wrap some tin foil over the top and place back into the oven, checking every 5 minutes). 14. Place on a plate and enjoy with a simple salad. For the Tomato and Beef Mince Filling: 50g of passata 125g of beef mince ½ an onion A clove of garlic ½ a ball of mozzarella 1 ½ teaspoons of oil ½ teaspoon dried mixed herbs Salt and pepper for seasoning
Method: 1. Place the onion in a frying pan with a teaspoon and a half of oil on a medium heat. 2. Peel the garlic and finely chop (or use a garlic press if you have one) and add it to the frying pan. 3. Mix the onions and garlic in the pan and add water if needed to stop from burning. 4. Add only a little bit of water at a time and keep mixing the onions until they have browned. 5. Once the onion and garlic is cooked, place in a bowl and set aside. 6. Add another teaspoon and a half of oil to the frying pan and add the beef mince. 7. Mix the beef around so it browns on all sides. Drain the liquid and then add the onions back into the pan with the mince. Cook for 5 minutes. 8. Pour the passata into the frying pan and turn the heat down low. 9. Add the dried mixed herbs, mix the ingredients in the pan and leave to simmer for about 10 minutes so the sauce thickens. 10. Cut up the mozzarella into slices. 11. Once cooked, spoon the mixture into the peppers and place the mozzarella on top. 12. Place in the oven for about 10-15 minutes. 13. Take the peppers out the oven using oven gloves and check if the peppers are soft by using a sharp knife and prodding one side of the peppers (If the peppers are not soft enough for your liking, wrap some tin foil over the top and place back into the oven, checking every 5 minutes). 14. Place on a plate and enjoy with a simple salad.
