I think it's really suitable for the freezing weather outside at the moment, these yummy peppers will definitely warm your heart and combined with a glass of good red, you wouldn't mind the cold outside
These colourful baked stuffedpeppers make a great main course or side dish. Cut off the tops of peppers, remove the seeds and fill with the rice mixture
They are low in fat, packed withveggiesand finished wth a basil creme fraiche. Mix your shallots with your tomato mixture and spoon into the halved peppers equally
The main point of stuffedpeppers, is to bring out the sweet flavour of the roasted pepper and the soft texture, and enjoy it mingling with the tastes and textures of whatever you stuff it with
This vegan pinto bean stuffedpeppers recipe is loosely based on the Chillies StuffedWith Beans recipe in Hugh Fearnley-Whittingstall’s vegetarian cookbook River Cottage Veg Everyday
I drizzled, no drowned, my grilled burritos in this vegan salsa crema and devoured every last bite. Feed baby rice, beans and avocado in a bowl, topped with sauce
Place the peppers in a large soup pan and cover with water from a recently boiled kettle. De-glaze your pan with the lemon juice and add the spinach and peas, stir around until they are incorporated and warmed through
On a roasting tray arrange your pepperswith the tomatoes and garlic inside. I think the flavour goes wonderfully with most things – chicken, fish, shellfish and lamb all go wonderfully with this particular recipe
![Hummus Buckwheat Bread [Vegan, Gluten-Free]](http://cdn.mytaste.org/i?u=group2%2FM00%2F89%2F36%2FCgAIN1iHICCAdStxAAPVXXFEA2s655.jpg&w=330&h=270&c=1)
Comments
Log in or Register to write a comment.