STUFFED PEPPERS
5th March 2024
Category
Classical & MKD Recipes
Fat: 25.69g Protein: 4.82g CHO:5.78g Kcal: 274 MKD 5.78g CHO TOTAL
Notes
Mo’s tip: You can reduce the carb content by 1g if you use a GREEN capsicum pepper.
Ingredients
- 20g Cauliflower
- 30g Courgette
- 8g Onions
- 12g Cherry tomatoes
- 2g Almonds – MORRISONS TOASTED FLAKED
- 20g Olive oil
- 1g Coriander leaves
- 18g Greek feta cheese - MORRISONS
- 60g Red capsicum pepper
- You will also need some seasoning, 2g GIA garlic paste, 1g orange zest and a pinch of dried cumin.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Grate the cauliflower then weigh it.
- Zest the orange then weigh it.
- Slice the onion thinly and chop the courgette, cut the tomatoes into quarters.
- Gently fry the onion and courgette in oil for 2 minutes, then add the cauliflower, garlic paste, chopped coriander, tomatoes, almonds and orange zest.
- Fry for one minute.
- Place into the pepper, add the pieces of feta on top and place in oven for approximately 20 minutes, until the cheese has softened and started to colour
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