STUFFED PEPPERS

STUFFED PEPPERS

In the filling for these stuffed peppers, the melting mozzarella tastes utterly decadent and cauliflower replaces the usual rice, reducing the calories without you even noticing.

INGREDIENTS

SERVES: 2

2 large yellow or red peppers

½ tsp light olive oil

1 red onion, finely diced

2 garlic cloves, finely grated

1 small yellow pepper, cored, deseeded and diced

100g courgette, diced

80g button mushrooms, sliced

1 tbsp tomato purée

½ tsp dried oregano

100g tomatoes, diced

40g pitted kalamata olives, sliced

120ml fresh vegetable stock

150g cauliflower ‘rice’

2 handfuls of basil leaves, finely chopped

100g half-fat mozzarella, cut into 4 slices

Sea salt and freshly ground black pepper

METHOD

1: Preheat the oven to fan 180°C/gas 4. Line a baking tray with baking parchment.

2: 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.

3: 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.

4: 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.

5: 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.

6: 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.

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INGREDIENTS

SERVES: 2

2 large yellow or red peppers

½ tsp light olive oil

1 red onion, finely diced

2 garlic cloves, finely grated

1 small yellow pepper, cored, deseeded and diced

100g courgette, diced

80g button mushrooms, sliced

1 tbsp tomato purée

½ tsp dried oregano

100g tomatoes, diced

40g pitted kalamata olives, sliced

120ml fresh vegetable stock

150g cauliflower ‘rice’

2 handfuls of basil leaves, finely chopped

100g half-fat mozzarella, cut into 4 slices

Sea salt and freshly ground black pepper

METHOD

1: Preheat the oven to fan 180°C/gas 4. Line a baking tray with baking parchment.

2: 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.

3: 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.

4: 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.

5: 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.

6: 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.

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TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

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