This one really can be rustled up “dans un instant”. You’ll need the following ingredients per pepper:
1/2 a pot of organic shop-bought hummus (approx 115 grams)
3 tbsps. *ground nuts/seeds (I use pumpkin, sunflower, hazelnuts & walnuts lightly roasted and then milled)
1 tbsp. tomato puree
1 tsp. dried herbs (e.g. Herbes de Provence)
1 clove garlic, crushed
1 medium size capsicum pepper
Preheat oven to 200oC. Half the pepper lengthwise and place, face down, on a lightly oiled baking tray or oven dish. Leave the pepper in the oven for around 10-15 minutes and meanwhile prepare the stuffing mix.
Roughly mash/mix together all the stuffing ingredients with a fork and when the pepper shells are soft and a tiny bit charred remove them from the oven and spoon the mixture into each cavity. Return to the oven for another 15-20 minutes – topping should be crisp/firm to touch.
* in place of nuts or seeds you could use approx 3 tablespoons of cooked brown rice, puy lentils or quinoa; you may just need a little extra hummus.
