There are many filling options you can use to quickly rustle up some delicious stuffed peppers – you can check out an old favourite recipe of mine here
Alternatively you can fill with Quinoa & Lentil Tabbouleh or use the mixture for Zesty Walnut Falafels. I normally drizzle a little olive oil or tahini into the mixture (to make it a little more moist) and, to make this more special you could also crumble some sheep’s feta over the top.
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 your stuffing of choice.
Spoon the mixture into each cavity and then return to the oven for another 15-20 minutes. I love to serve with a crisp green salad drizzled with Ranch Dressing
