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Stuffed
Peppers 2
| 4 peppers, mixed colors
1 onion 1 clove garlic 115 g button mushrooms 10 ml oil 200 g frozen corn (thawed) 400 g can kidney beans, drained 175 g short grain rice 275 ml vegetable stock salt and black pepper to taste 3 weetabix (dry bread crumbs can be substituted) 115 g reduced fat mozzarella cheese, grated Fresh basil Preheat oven to 180°C/350°F/gas mark 4 Half peppers lengthwise and remove seeds. Finely chop the onion and garlic and slice mushrooms. Heat the oil in a nonstick pan and fry the onion and garlic for 2-3 minutes. Add the mushrooms and fry until soft. Stir in the corn, beans, stock and seasonings. Cover and simmer over low heat for 15 minutes or until all the stock is absorbed. Use the mixture to fill the pepper halves, then arrange in a shallow baking dish. Crush the weetabix (unless using bread crumbs). Mix together with cheese. Sprinkle over the peppers and bake for about 1 hour, or until tender. Sprinkle with chopped basil and serve one half per person with warm bread and salad. Submitted by Lyn Taylor |
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