Today we made stuffed peppers

Morning everybody!

It’s finally the weekend and I think the weathers meant to be getting better too! We have got a fun filled weekend with a family wedding.

I hope you’ve been enjoying my blog. Please let me know if there’s anything you have actually tried out and any improvements you think I could make (or even if you just want to show me your creations too!) I think it’s great so many people are interested in healthy eating and trying new dishes. Reading blogs and looking and pictures got me interested in cooking and I enjoyed the challenge of making tasty vegan dishes (not just hummus and bread! haha)

So here’s a new recipe this week… Stuffed peppers! But not just your normal peppers! We decided to try loads of new ingredients in this pepper… we put in mushrooms, pine nuts, olives, artichoke and fresh basil (plus some couscous for bulk). It’s a really simple recipe to make and doesn’t take long at all, you can even eat the stuffing by itself if you like (that’s what we did with the leftovers! Yum!)

Ingredients

2 peppers

Olives

Handful of fresh basil leaves

Artichoke

Chestnut mushrooms

1/2 cup pine nuts

1/2 cup  couscous

Before you begin, pre-heat the oven to 180 degrees. Whilst the oven is warming up prepare the peppers by cutting in half and removing the seeds. Coat the peppers lightly in some olive oil and place in the oven for 20 minutes (turn them over after 10 minutes). In the meantime prepare the couscous in a bowl by adding hot water and covering for a few minutes then fluff with a fork.

Cut olives, basil leaves and artichoke into small pieces and add this to the couscous. Now onto the cooking!

Lightly toast some pine nuts over medium heat until they are golden brown (making sure you stir constantly to avoid burning). Add this into the couscous mix.

To cook to mushrooms, add 1 tsp of margarine to a skillet with 1tsp of olive oil. Leave to heat, then add 1tsp grated ginger. One this starts spitting add in the mushrooms and season with salt and herbs. Keep stirring as the mushrooms release a lot of water (this will eventually burn off). The mushrooms will shrink massively so don’t be worried if that happens. Taste and adjust flavours to suite yourself then add into the couscous mix and stir.

IMG_2124
Cooked chestnut mushrooms

Now the couscous mix should be ready and so should the peppers in the oven. Carefully remove them from the oven and stuff with the mixture and enjoy 🙂

IMG_2128
Dinner is served

 

Love A x

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