Vegetarian stuffed peppers

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Vegetarian stuffed peppers recipe

Tender peppers packed with beans, mushrooms and goat's cheese

4–5 hours on low

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Pulses, such as lentils, peas and beans, are a great way to reshape your plate. They’re a good source of fibre and count towards your 5 A DAY.

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Pulses, such as lentils, peas and beans, are a great way to reshape your plate. They’re a good source of fibre and count towards your 5 A DAY.

Ingredients

  • 4 large peppers (colours of your choice)
  • 1 x 400g can cannellini beans, drained
  • 50g button mushrooms, quartered
  • 14 cherry tomatoes, quartered
  • 2 tablespoons passata
  • 100g goat’s cheese, cubed
  • 1–2 cloves garlic, finely diced
  • 1 teaspoon dried oregano or mixed herbs
  • Freshly ground black pepper, to taste

CALORIES: 214

FAT: 7.5g

5 A DAY: 3.5

SALT: 0.4g

SUGAR: 10g

Method

  1. Line the bottom of the slow cooker with foil. Then preheat the slow cooker if necessary.
  2. Slice off the top of the peppers and remove the core and pith. Set aside until needed.
  3. Transfer all the remaining ingredients into a bowl and mix thoroughly. Spoon equal amounts of the mixture into each pepper, pressing down to ensure no spaces are left. Put the pepper tops back in place and transfer into the slow cooker.
  4. Cover and cook for 4–5 hours on low. For a quicker cooking time, set the slow cooker to medium and cook for 2–2.5 hours.
  5. Carefully remove from the slow cooker using a slotted spoon as the pepper will be very soft.

Serve hot or cold with a side salad. For a larger meal, add a portion of brown rice or quinoa to your plate, or a slice of wholemeal bread.

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