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Stuffed Peppers

Published by kayley hearn

stuffed peppers with vegetables

57%

Ingredients

  • 4 red bell peppers
  • 1 tin of tomato soup
  • half a can of sweetcorn
  • half an onion (red)diced
  • and 2 tsp of chopped parsley
  • half a ball of buffalo mozzerella

Method

cook peppers in boiling water for about 20 minutes while the peppers are boiling dice the onion place a frying pan on the hob heat add soup sweetcorn and onion and the chopped parsley heat and stir check because it can easily burn. once the peppers feel soft take them out cut the tops of the peppers place the mixture that you have made in the pan into the peppers then place the mozzerella on top cover with silver foil place in an oven standing up so the mixture wont fall out for 5 minuites serve with a mixed leaf salad and balsamic vinegar

Comments

  • Becky A 7 years ago

    What temperature is this cooked at?!

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