Stuffed peppers recipe

Recipe for stuffed peppers in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon olive oil
• 1 red onion, sliced
• 1 courgette, diced
• 4 ounces mushrooms, sliced
• 1 garlic clove, crushed
• 14 ounces can chopped tomatoes
• 1 tablespoon tomato puree
• 1/3 cup pine nuts
• 2 tablespoon chopped fresh basil
• 4 large yellow peppers
• 1/2 cup red Leicester cheese, finely grated
• Salt and freshly ground black pepper
• Fresh basil leaves, to garnish

How to make stuffed peppers

• Preheat the oven to 350 degrees F.
• Heat the oil in a saucepan, add the onion, courgette, mushrooms and garlic and cook gently for 3 minutes, stirring occasionally.
• Stir in the tomatoes and tomato purse, then bring to the boil and simmer, uncovered, for 10 to 15 minutes, stirring occasionally, until thickened slightly.
• Remove from the heat and stir in the pine nuts, basil and seasoning.
• Cut the peppers in half lengthways and seed them.
• Blanch in a pan of boiling water for about 3 minutes. Drain.
• Place the peppers in a shallow ovenproof dish and fill with the vegetable mixture.
• Cover the dish with foil and bake for 20 minutes.
• Uncover, sprinkle each pepper with grated cheese.
• Bake for a further 5 to 10 minutes, until the cheese is melted and bubbling.
• Garnish with basil leaves and serve.
• Variation: Use the vegetable filling to stuff other vegetables, such as courgettes or aubergines, in place of the peppers.

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