Stuffed peppers

The ultimate simple supper for just about leftover everything (curry, chilli, bolognese, rice, pasta, potatoes, veg, cheese…). I’ve been cooking stuffed peppers quite often recently, partly because peppers make a regular appearance in my Wonky Veg boxes, but they are such an easy meal that can be made either on the day or in advance. I like to cut them in half (rather than fill the whole pepper) and sit them on a layer of tomato-based sauce. Then, I layer them with rice, finely chopped veg (usually mushrooms, onion and more pepper), refried beans (ideally homemade) and topped with cheese.

On this particular occasion I took a slightly different route.

20160510_204040[1]The base:

Half a tin of tomatoes, half an onion, clove of garlic and a sprinkle of oregano

Saute the onion and garlic until soft, add the tomatoes and oregano, and simmer until thickened. Season to taste and spread over the bottom of an ovenproof dish.

The filling:

Leftover curry sauce, leftover veg (courgette, pepper, onion), and leftover five bean salad.

Cut the peppers in half lengthways, scoop out the seeds, and place in the dish. Mix the filling and spoon into the peppers. Top with grated cheese (or mozzarella, breadcrumbs, whatever needs using).

Cover with foil and bake at about 200C for 40 mins. Uncover and cook for a further ten minutes until the cheese/breadcrumbs is golden.




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