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MetaWell BANT Nutritionist Minna Wood Bracknell MetaWell BANT Nutritionist Minna Wood Bracknell

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Categories RECIPES

RECIPE: Boxing Day Stuffed Peppers

These stuffed peppers are one of my favourite ways of using peppers in cooking. They are easy to prepare (see video below) and are a fabulous vehicle for leftovers.

Use any leftover meat and vegetables from your Christmas lunch to create a simple Boxing Day supper. For a vegetarian or vegan version, use grated halloumi cheese or cooked quinoa instead of meat.

INGREDIENTS

For the peppers:
4 red peppers, cut in half lengthways and seeds removed but stem left intact (see video)
Olive oil
Salt and pepper

For the stuffing:
Olive oil
2 shallots or 1 onion, chopped
2 garlic cloves, chopped
1 cupful of leftover Christmas turkey (or any meat from your Christmas lunch), shredded into small pieces
1-2 cupfuls of leftover vegetables from Christmas lunch, e.g. potatoes, parsnips, Brussel sprouts, carrots, broccoli, red cabbage, chopped into small pieces
A handful of cherry tomatoes, chopped
A handful of chopped tarragon, parsley or any other herb of your choice
Grated cheese

METHOD 

  1. Pre-heat the oven to 160°C and add the peppers onto an oven tray, cut side up. Season and drizzle with olive oil. Bake for around 30 minutes until softened but still keeping their form. Take out and leave the oven on.
  2. While the peppers roast, chop shallots/onion and garlic cloves and set aside.
  3. Chop all the leftover vegetables, tomatoes and tarragon/parsley (or your chosen herb).
  4. Heat a frying pan on a medium heat and add oil. Add the shredded meat and warm up, then add shallots/onion, garlic and tomatoes. Mix and let cook for a few minutes until tomatoes have softened.
  5. Add the chopped vegetables and tarragon. Mix well and cook for a few minutes. Add splashes of water if the mixture looks too dry or is sticking to the pan. Taste and season if needed.
  6. Fill the pepper halves with the meat and vegetable mixture, top with grated cheese and place in the oven for another 10-15 minutes.

To Serve:

Serve with a large mixed leaf salad.

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