Stuffed Peppers are often tarred with the brush that they are boring, tasteless and the least interesting vegetarian food that can be served. However, you change everyone’s mind when you make these stuffed peppers. They are full of flavour and goodness, and a perfect, light supper for the summer months.
You Will Need: (Makes 4 Stuffed Peppers)
- 4 Red Peppers
- 50g Feta Cheese, cubed
- 50g Sundried Tomatoes, plus Oil
- 1 pack of Button Mushrooms, diced
- 2 Cloves of Garlic, crushed
- Small hadful of Cashew Nuts, chopped
- 100g Rice
- 1 tsp Gluten Free Bouillon Stock
- 1 Mozzarella Ball, sliced
To make the stuffed peppers, slice the peppers in half and deseed them, leaving the green stalks in tact.
Heat a pan of boiling water with the bouillon stock and cook the rice for around 12-15 mins.
Once the rice is cooked, drain and mix it with the feta, sundried tomatoes, mushrooms, cashews and garlic.
Spoon the mix into the pepper and top with a drizzle of sundried tomato oil and with the mozzarella on top.
Bake for 10 mins at 200*C.