Stuffed peppers are a staple for summer - not only are bell peppers in season right now, but they're light and full of fresh flavours too.
Perfect for lunch or dinner on a hot day, this recipe from Chicago Loves Panini is a must-try this year - it’s delicious and easy to make, so you won’t have to spend long working in a hot, stuffy kitchen.
It’s easy to adapt to your favourite veggies as well, which means you can get creative with the groceries in your HeroGo box. Enjoy!
Overview:
Prep time: 30 minutes
Cook time: 35 minutes
Serves: 4 people
Ingredients:
100g cauliflower, cut into small pieces
75g mushrooms, cut into small cubes
Butter
90g grilled corn
50g onion, chopped
150g red bell pepper, cut into small cubes
2 tbsp parsley, chopped
60g mozzarella, grated
60g cheddar cheese, grated
1 tbsp harissa powder
Salt & pepper, to taste
4 bell peppers, halved & deseeded
Oil
Instructions:
Preheat the oven to 190℃.
Boil the cauliflower for 20 minutes until tender. Put in a bowl and set aside.
In the meantime, sauté the mushrooms in a little butter until moist.
Add the mushrooms, corn, onion, cubed bell pepper, parsley, and cheese to the bowl with the cauliflower.
Add the harissa, season with salt and pepper, then mix everything well.
Line a baking tray with oiled tin foil, put the bell pepper halves on top, stuff them with your cauliflower mixture, then drizzle a little oil on top.
Cook in the oven for around 35 minutes until soft.
Serve hot.
Storage tips
We recommend eating these stuffed peppers straight away.
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