Stuffed peppers recipe
“Get your carbs, protein, dairy and veg all at once”
Allergy Information
| Wheat-Free |  |
| Gluten-Free | |
| Nut-Free | |
| Dairy-Free |  |
| Sugar-Free | |
| Vegetarian | |
| Vegan | |
- Preparation time: 15 mins
- Cook time: 50 mins
- Total time: 1 hr 5 mins
- Yield: serves 3-6
Ingredients (Measures: Metric | US)
1
[1]
green pepper, halved and cored
1
[1]
red pepper, halved and cored
1
[1]
yellow pepper, halved and cored
6 slices
[6 slices]
Parma ham or proscuitto
180g
[1 cup]
cooked rice (any type)
6 medium
[6 medium]
mushrooms, chopped & lightly sautéd
1
[1]
egg, beaten
3 tbsp
[3 tbsp]
greek yogurt or fromage frais
75g
[1 cup]
cheese, grated
freshly ground black pepper
Directions
Preheat oven: 200°C, 400°F, Gas 6
- Arrange the split peppers in a greased ovenproof dish.
- Put 2 tbsps of rice in the base of each pepper.
- Mix the egg and the yogurt together and put 1 tbsp on top of the rice in each pepper.
- Scrunch each slice of meat into the peppers on top of the rice, then top with the mushrooms.
- Spoon the remaining egg mixture on top of the mushrooms, and cover the top with the grated cheese.
- Bake in the oven for 50 minutes.
