Stuffed peppers - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 2
| 1 |
|
green pepper, halved and cored |
| 1 |
|
red pepper, halved and cored |
| 1 |
|
yellow pepper, halved and cored |
| 6 |
slices |
Parma ham |
| 12 |
tbsp |
cooked rice |
| 6 |
med. |
mushrooms, chopped & lightly sautéd |
| 1 |
|
egg, beaten |
| 3 |
tbsp |
greek yogurt or fromage frais |
| 100 |
g |
cheese, grated |
|
|
freshly ground black pepper |
preheat oven: 200°C, 400°F, Gas 6
| 1. |
Arrange the split peppers in a greased ovenproof dish. |
| |
| 2. |
Put 2 tbsps of rice in the base of each pepper. |
| |
| 3. |
Mix the egg and the yogurt together and put 1 tbsp on top of the rice in each pepper.
|
| |
| 4. |
Scrunch each slice of Parma ham into the peppers on top of the rice, then top with the mushrooms.
|
| |
| 5. |
Spoon the remaining egg mixture on top of the mushrooms, and cover the top with the grated cheese.
|
| |
| 6. |
Bake in the oven for 40 minutes. |
| |
Back to wheat free main course recipes...
