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LIVINGLIVING

Stuffed peppers (serves 6)

MAKING CARBS COUNT

Some suggested stuffings

Easy carb: x2 packets cooked rice,

quinoa or lentils. If plain, add some red or

green pesto and stir in. If flavoured leave

out. Can add in sliced pitted olives and

200g crumbled goat's cheese. Mix the

rice, pesto, olives and goat's cheese mix

into the peppers, top with the remaining

60g sliced goat's cheese.

Cheese: use chopped halloumi or

crumbled feta and mix with any grains

(cooked) you have to hand.

Chicken salsa: Mix 200g chopped

chicken, 140g cooked rice or other grain,

stir through a 270g jar of salsa, add 200g

red kidney beans. Have some grated

cheddar ready to put on top. Can serve

lime wedges and coriander.

A little bit meaty: Stuff peppers with

mixed grains, chopped chorizo, wilted

spinach and pan-fried leeks.

Meatier: Try a spiced lamb recipe from

Rick Stein. Click HERE.

FOR MORE FOOD

INFORMATION, RECIPES &

INSPIRATION, SEE OUR

NEW WEBSITE

www.makingcarbscount.com

Part cook hollowed out peppers then stuff 'em with pretty much anything that

takes your fancy and easily fit around vegans, vegetarians or carnivores. For

a starter or a snack use one pepper per person, for a main meal two stuffed

peppers.

Prepare the peppers

Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds.

Sit the peppers on a plate, cut-side up, and cook in the microwave on High for

5-6 mins until they have wilted and softened, or heat oven to 220C/fan 200C/gas

7 lightly oil the peppers then bake (with the lids) in a roasting tin for 12 mins. Wait

until cool enough to handle then scoop your filling of choice into the peppers and

continue to cook for 8-10 mins.

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