Empty Nest Mummy
Stuffed and Roasted Red Peppers
A really delicious vegetarian dish, perfect for lunch or as a starter. You can prep it in advance and then put it into the oven 20 minutes before you want to eat. Delicious with a crisp green salad on the side.
Servings Prep Time
2people 15minutes
Cook Time
20minutes
Servings Prep Time
2people 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 200 degrees. Put a little olive oil onto a baking tray.
  2. Slice the pointed red peppers in half. Remove the seeds and white pith, but keep the stalk as it holds its shape better.
  3. Wash the vegetables.
  4. Roughly chop the mushrooms, cherry tomatoes, carrot, coriander and parsley.
  5. Finely chop the celery and the red onion.
  6. Make the bread into rough breadcrumbs.
  7. Mix all together in a large bowl. Add the grated cheese. Add a little salt and pepper to season.
  8. Place the red pointed peppers on the baking tray and carefully stuff with the mixture.
  9. Drizzle a little olive oil and balsamic vinegar over.
  10. Pop into the oven for 20 minutes to bake.
  11. Enjoy!
Recipe Notes

If you’re gluten or carb free, you can easily drop the breadcrumbs and add a few more veg.

This is perfect also for vegans if you use vegan cheese.