Stuffed peppers
Category:
Main
Free from:
gluten, meat, fish, seafood/shellfish, lupin, sesame, soya, milk/lactose, mustard, celery
Contains:
egg (in the gluten-free bread), check bread for nuts
Alternatives:
Use an alternative bread and egg replacement for an egg-free version
Preparation time:
15 minutes
Cooking time:
30-40 minutes
Serves:
4
Ingredients
4 sweet red peppers
4-5 tablespoons olive oil
1 red onion (finely chopped)
150g peas
150g gluten-free brown bread
1 egg
Salt & black pepper
Method
1. Preheat the oven to 180C
2. Remove the tops of the peppers by cutting around the stalks, pulling off the tops and removing the seeds from the inside. Do not throw away the tops
3. Heat 3 tablespoons of olive oil in a frying pan over a medium heat and sauté the red onion, peas and garlic until soft (approximately 10 minutes)
4. Make the bread into breadcrumbs (the easiest way is to use a food processor)
5. Remove the pan from the heat and add the breadcrumbs and egg. Stir
6. Stuff the peppers with the mixture and put the tops back on
7. Place on a baking tray, season with salt and freshly ground black pepper and drizzle with the remaining olive oil
8. Cook in the oven for 20-30 minutes. Check they are soft and cooked through
Serving suggestion: Serve with a green salad and sautéed potatoes
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
