Serves 4
Gluten Free & Vegan Stuffed Peppers
Ingredients…
1 onion, diced
100g (4oz) mushrooms, sliced
1 sachet of Schwartz Gluten Free Bolognese Mix*
400g tin of chopped tomatoes
2 large red peppers, halved and deseeded
Directions…
- Pre-heat the oven to 180°C, 350°C, Gas Mark 4.
- Brown the onion for 4-5 minutes in a pan. Add the mushroom and fry for 1-2 minutes. Drain excess liquid.
- In a separate pan, stir in the sachet contents and tomatoes. Bring to the boil, stirring. Cover and simmer for 15 minutes, stirring occasionally.
- Place the peppers into an ovenproof dish. Spoon the cooked mixture into the peppers and bake for 35 minutes until the peppers are soft.
Serving suggestion…
Best enjoyed with wild white rice