STUFFED PEPPERS 2 large peppers (red, yellow or orange), halved, cored 2 tbsp olive oil 1 small red onion, chopped 2 cloves garlic, minced 125g meat-free mince 100g cooked rice 2 tbsp tomato paste 3 tbsp fresh chopped basil 50g pitted black olives, chopped (optional) feta cheese, crumbled Preheat oven or grill to 400 degrees F . Rub pepper halves with 1 tbsp olive oil and place skin side down on baking sheet. Bake until softened but still hold their shape (approx. 20 mins). While peppers are baking, heat remaining tablespoon of olive oil in a pan and cook the onion, garlic and meat-free mince for 5-10 minutes, stirring occasionally until tender. Remove from heat. Stir in the rice, tomato paste, basil and olives if using. Spoon the mixture into the softened peppers and top with crumbled feta cheese. Return to oven and bake until heated through, approx. 15-20 minutes. Cover with foil if browning too much. Makes 4 servings. *these are great done on the barbecue! Recipe adapted from original recipe in Vegetarian Living magazine. |
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