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Lunch | Vegetarian

Veggie chilli stuffed peppers

This yummy lunch will benefit your immune system, brain, mood, arteries and bones

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Veggie chilli stuffed peppers recipe
Serves:
3
Preparation:
10 Mins
Cooking:
55 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Celery, Gluten, Sulphur dioxide
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What are the health benefits of Veggie chilli stuffed peppers?

This yummy lunch will benefit your immune system, brain, mood, arteries and bones. Seve with a green salad with a little oil and lemon

 

Ingredients

Method

Ingredients

1 large carrot nutritional information
1 large carrot
100g cheddar cheese grated nutritional information
100g cheddar cheese grated
2 tsp chilli flakes nutritional information
2 tsp chilli flakes
3 tsp coriander seed nutritional information
3 tsp coriander seed
2 tsp cumin seed nutritional information
2 tsp cumin seed
3 cloves garlic nutritional information
3 cloves garlic
1/2 can/200g green lentils drained nutritional information
1/2 can/200g green lentils drained
200g can of kidney beans drained nutritional information
200g can of kidney beans drained
1 large red onion nutritional information
1 large red onion
3 medium red peppers nutritional information
3 medium red peppers
Salt and pepper to taste nutritional information
Salt and pepper to taste
1/2 sml can 65g sweetcorn nutritional information
1/2 sml can 65g sweetcorn
1 veggie stock cube nutritional information
1 veggie stock cube
250ml passata nutritional information
250ml passata
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Pre heat the oven to 200C.
2) Add the onions, carrots and garlic to a saucepan with the oil. Cook over a medium heat for about 10 minutes until they are tender.
3) While they are cooking put the spices into a dry frying pan with the chilli and roast for a min or two. Crush the coriander and cumin. This takes quite a while to get really fine.
4) Add the beans, lentils, sweetcorn and the spices to the pan with the veg and cook for a few minutes.
5) Add the passata and the stock cube and give it a good stir to dissolve the stock cube. Cook for about 10 mins to allow the tomato to cook and mix with the other flavours.
6) Add salt and pepper to taste.
7) Cut the peppers in half as shown and remove seeds. Place open side up on a greased baking tray.
8) Stuff with the chilli mixture. It seems like a lot of chilli but over stuff them as it cooks down more in the oven.
9) Add the cheese, again it seems like a lot but it melts down and you want a good coating.
10) Bake in for 1/2 hour until they are golden brown.

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