TRAINING DATES: Confidence 2 Cook Training for Trainers: 21st-22nd Jan 2020 (Huntly), 17th-18th September (Aberdeen City), 20th-21st November (Aberdeen City), 11th-12th February 2020 (Aberdeen City). For More Information, Click on News

Stuffed Peppers

Dunrobin Valley Stuffed Peppers Dunrobin Valley Stuffed Peppers

Ingredients (serves 4)

4 Peppers (firm)

1 Teasp Sunflower Oil

1 Onion (peeled and finely chopped)

3 Tomatoes (chopped)

75g Brown Rice (boiled)

¼ Teasp Mixed Herbs

100g Cheddar Cheese (grated)

200g Tagliatelle (boiled)

½ Iceberg Lettuce (washed and shredded)

16 Cherry Tomatoes (washed and halved)

½ Cucumber (washed and chopped)

Method

Pre-heat oven to 160C / 350F / Gas Mark 4

1. Cut a slice off the top of each pepper; remove centre core and seeds.

2. Stand peppers upright in an ovenproof dish.

3. Heat the oil, add onions and cook until soft.

4. Add tomatoes, rice and mixed herbs.

5. Arrange rice mixture in pepper shells.

6. Top each with grated cheese.

7. Bake for 30-40 minutes until peppers are tender.

8. Serve hot with tagliatelle and prepared salad.

  • Experiment with different fillings – rice could be replaced with Couscous or breadcrumbs and various vegetables

A 469.55g serving contains:

  • Energy 1566kJ 373kcal 19%
  • Fat 13gLow18%
  • Saturates 6.0gLow30%
  • Sugar 15gLow17%
  • Salt 0.55gLow9%

of an adults reference intake.

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