Tuesday, 4 February 2014

Stuffed Nutty Peppers

Yesterday was the grand opening of the virtual Self Sufficient Cafe and I explained that at the start of each month I will share the months menu. Every week of each month I will post a recipe from the menu. That way you get at least 4 or 5 new recipes a month plus any daily specials as the menu board to the left details. 
Bonus? Right?

To start things rolling the first recipe I'm sharing is stuffed nutty peppers, it's that easy I shouldn't really call it a recipe. You only need 6 ingredients, one of which is the pepper which holds the 'stuffing' and another is the curly kale which serves as a bed for the pepper to rest upon. 

This leaves only four other ingredients which act as the 'stuffing', how is this possible? Easy! We cheat! All you need is two Goodlife nut cutlets!

Ingredients - serves 1-2

1 Red pepper
1 Onion
2 Goodlife nut cutlets, cooked
115g Spinach
2 Tbsp Tofutti herb & chive cheese
150g Curly kale


Fry the onion is a little olive oil until translucent. Add a little water if the onions start to stick.

Wash the spinach and shake to loose excess water and roughly chop. Add to the pan with the onions and cook until wilted. You may need to keep adding a little water now and again to stop the spinach sticking to the bottom of the pan.

Dice the cooked nut cutlets and add to the pan and stir. Add the Tofutti cheese, stirring it through the mixture as it melts.

Halve the red pepper through the stalk, purely for aesthetic reasons and de-seed. Spoon the 'stuffing' into each half and bake in a moderate oven for 20-30 minutes or until the pepper is soft. 

While the pepper is baking, steam or boil the kale, drain and squeeze out a little water. Spoon the kale onto a plate/plates and top with the red pepper halves.


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