Tom Kerridge's stuffed peppers Recipe

Name: Tom Kerridge's stuffed peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large yellow or red peppers; 1/2 tbsp. light olive oil; 1 red onion, finely diced; 2 garlic cloves, finely grated; 1 small yellow pepper, cored, deseeded and diced; 100 g. courgette, diced; 80 g. button mushrooms, sliced; 1 tbsp. tomato purée; 1/2 tsp. dried oregano; 100 g. tomatoes, diced; 40 g. pitted kalamata olives, sliced; 120 mL fresh vegetable stock; 150 g. cauliflower ‘rice’; 2 handfuls of basil leaves, finely chopped; 100 g. half-fat mozzarella, cut into 4 slices; Sea salt and freshly ground black pepper

Ingredients

2 large yellow or red peppers
1/2 tbsp. light olive oil
1 red onion, finely diced
2 garlic cloves, finely grated
1 small yellow pepper, cored, deseeded and diced
100 g. courgette, diced
80 g. button mushrooms, sliced
1 tbsp. tomato purée
1/2 tsp. dried oregano
100 g. tomatoes, diced
40 g. pitted kalamata olives, sliced
120 mL fresh vegetable stock
150 g. cauliflower ‘rice’
2 handfuls of basil leaves, finely chopped
100 g. half-fat mozzarella, cut into 4 slices
Sea salt and freshly ground black pepper

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 2 servings

Instructions

Preheat the oven to fan 180°C/gas 4. Line a baking tray with baking parchment.
Halve the large peppers lengthways and remove the core and seeds. Place cut side up on the baking tray, shaving a thin sliver off the curved underside to ensure they lie steady, if necessary.
Heat the olive oil in a non-stick sauté pan then add the red onion and cook over a medium heat for 5–10 minutes, until softened and just starting to colour. Add the garlic and diced pepper and cook for 2 minutes. Add the courgette and mushrooms, stir through and cook for 2 minutes.
Stir in the tomato purée and cook for 1 minute. Add the dried oregano, tomatoes and olives and cook for 3–4 minutes, or until the tomatoes soften.
Pour in the veg stock, then add the cauliflower ‘rice’ and stir through. Cook for about 5 minutes, until the liquid has reduced a bit. Stir through the basil and season with salt and pepper.
Spoon the mixture into the pepper halves. Top each with a slice of mozzarella and bake on the middle shelf of the oven for 20–25 minutes or until the cheese is melted and golden brown. Serve hot.