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Vegetarian Italian Stuffed Red Peppers

Tuesday, 27th February 2018

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Stuffed vegetables of all variety are full of wonderful flavours and textures.  These stuffed peppers make a great Yom Tov meal as they can be made in advance and require no last minute attention.

Just omit the cheese in the topping if you want to make it parev / vegan.

Preparation Time:  15 minutes

Cooking Time:       35 minues

Serves:                 2 people

 

Ingredients

2 large red peppers

~

50g cous cous

100ml vegetable stock

~

50g cherry tomatoes – sliced

50g black olives

30g hazelnuts- roasted and roughly chopped

2 tablespoons parsley

Zest of 1 lemon

Salt and freshly ground black pepper

 

Topping

2 tablespoons breadcrumbs

2 tablespoons Chevington Grated Mature Cheddar

 

Method

  1. Preheat the oven to 200 C / 400 F/ Gas mark 6.
  2. Cut the peppers in half through the stalks and scoop out the seeds. Transfer to a tray lined with baking parchment paper.
  3. Bake for 20 minutes or until just tender.
  4. Tip the cous cous in a bowl and pour in the hot stock. Cover and leave for 5 minutes and then fluff up with a fork.
  5. Add the cherry tomatoes, olives, hazelnuts, parsley, and lemon zest and season well. Mix well and spoon into the pepper halves.
  6. For the topping, mix the breadcrumbs with the Chevington Grated Mature Cheddar.  Sprinkle on top.
  7. Return to the oven for 15 minutes until the cheese topping is golden.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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