Veggie Stuffed Peppers (v)
with Caprese Salad
- Milk
- Sulphites
Lizzie’s Italian-inspired stuffed peppers make a filling vegetarian meal and are perfect for those lazy nights in at home. Packed with fresh flavours, topped with cheese and baked until golden and bubbling, they’re as easy to eat as they are to make! Served alongside a classic Caprese salad, this deliciously simple dish is a guaranteed dinner winner the whole family will love
Ingredients
2
Bell Pepper
½
Dried Italian Herbs
1
Echalion Shallot
163
Sweetcorn
2
Medium Tomato
½
Tomato Passata
1
Mozzarella
(Contains: Milk)
6
Balsamic Vinegar
(Contains: Sulphites)
½
Steamed Basmati Rice
30
Mature Cheddar Cheese
(Contains: Milk)
6
Basil
Utensils
Instructions
Preheat your oven to 200°C. Halve the pepper lengthways and remove the core and seeds. Lay, cut-side up on a lightly oiled baking tray and set aside. Halve, peel and chop the shallot into small pieces. Drain and rinse the sweetcorn in a sieve. Grate the cheddar cheese. Pull the basil leaves from their stalks, (discard the stalks).
Heat a drizzle of oil in a large frying pan on medium heat and add the shallot. Fry until soft, 3-4 mins, then add the Italian herbs, sweetcorn and steamed basmati rice. Stir and cook for another 2 mins, breaking up the rice with a wooden spoon.
Pour the tomato passata into the pan along with a good pinch of salt and pepper. Tear in half the basil leaves, stir together and cook for another 2 mins. Remove the pan from the heat and stir through half the grated cheddar. Use a spoon to fill the hollowed- out peppers with the rice filling, pressing it in tightly so you can use as much filling as possible! TIP: Any left over filling can be served on the side if you like.
Drain the mozzarella and cut two slices per person from it. Place a slice on top of each pepper half, then sprinkle on the remaining grated cheese. Season each pepper half with a little blackpepper then bake on the middle shelf of your oven until golden and bubbly, 15-18 mins.
Meanwhile, slice the remaining mozzarella and the vine tomato. Arrange the mozzarella and tomato slices on a plate then drizzle with a glug of olive oil and the balsamic vinegar. Season with a pinch of salt and pepper then tear the remaining basil leaves over the top.
Serve the veggie stuffed peppers alongside the caprese salad. Enjoy!
