Prep Time | 20 minutes
Cooking Time | 75 minutes
Serves | 6 people
- Prepare your ingredients before you start by thoroughly washing your vegetables. Slice of the top of the mixed bell peppers and remove the cores and seeds. Now it’s time to make some Stuffed Peppers!
- In a baking pan, place the peppers cut side up. Sprinkle the interior of empty vegetables with a pinch of salt.
- In a large saucepan, add 3-4 tbsp. olive oil and sauté the onions, until translucent.
- Add the finely chopped courgettes, sliced mushrooms and chopped garlic and sauté for 2-3 minutes until softened over a low/medium heat. Add the rice and continue to sauté.
- Place 1 ½ tins of chopped tomatoes into a food processor bowl and process until a smooth sauce forms and pour into the saucepan, adding some water when necessary. Season with salt and pepper.
- Simmer over a low/medium heat until the liquid has been absorbed. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the heat and stir in the fresh parsley. Set aside.
- Fill each pepper loosely with the rice mixture to just below the tops of the peppers and place the potatoes, cut into pieces, in between the Stuffed Peppers.
- Cover the vegetables with their lids and add 2 glasses of water into the baking pan. In a food processor/blender, place the remaining chopped tomatoes with 2 tbsp. olive oil and sprinkle it on top of each pepper.
- Cover the tray well with aluminium foil and bake in a preheated oven at 180°C Fan/350°F/Gas Mark 4 for 60-75 minutes. Halfway through cooking time remove the foil and bake until nicely coloured.
- Serve the Stuffed Peppers warm or cold with large chunks of feta cheese and gluten free bread.
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
