Italian Stuffed Peppers

Italian Stuffed Peppers

30-60 minutes

Mild

Easy

D Dairy Free

gf Gluten Free

lc Low Calorie

nf Nut Free

ve Vegan

v Veggie

Italian Stuffed Peppers

Sweet and juicy peppers are stuffed full of a richly-seasoned veggie mix – these Italian stuffed peppers make for a deliciously colourful dinner.

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Ingredients

White kidney beans - 100 g
Brown rice - 70 g
Green pepper (top off) x 1
Red pepper (top off) x 1
Onion (diced) x 0.5
Garlic clove (crushed) x 1
Courgette (diced) x 0.25
Butternut squash (diced) x 0.25
Mushrooms (sliced) x 2
Tinned tomatoes (chopped) - 200 g
Dried oregano - 0.25 tsp
Dried basil - 0.25 tsp

* Please check all packaging for allergies before purchasing items.

Method

Ingredients

White kidney beans - 200 g
Brown rice - 140 g
Green pepper (top off) x 2
Red pepper (top off) x 2
Onion (diced) x 1
Garlic clove (crushed) x 2
Courgette (diced) x 0.5
Butternut squash (diced) x 0.5
Mushrooms (sliced) x 4
Tinned tomatoes (chopped) - 400 g
Dried oregano - 0.5 tsp
Dried basil - 0.5 tsp

* Please check all packaging for allergies before purchasing items.

Method

Ingredients

White kidney beans - 400 g
Brown rice - 280 g
Green pepper (top off) x 4
Red pepper (top off) x 4
Onion (diced) x 2
Garlic clove (crushed) x 4
Courgette (diced) x 1
Butternut squash (diced) x 1
Mushrooms (sliced) x 8
Tinned tomatoes (chopped) - 800 g
Dried oregano - 1 tsp
Dried basil - 1 tsp

* Please check all packaging for allergies before purchasing items.

Method