South American Stuffed Bell Peppers

Submitted by Ppaperdoll

"This is a different take on stuffed peppers, combining pumpkin, tomatoes, apricots and nuts with spices for a yummy vegetarian meal. The recipe suggests serving it with quinoa. From a wine advertisement in a magazine."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 1 large red chili pepper, deseeed and chopped
• 1 garlic clove, crushed
• 4 large vine tomatoes, chopped
• 450 g pumpkin, peeled, deseeded and diced
• 75 g ready-to-eat dried apricots, chopped
• 1⁄2 teaspoon cinnamon
• 30 g sliced almonds
• 4 red peppers

directions

1. Preheat oven to 180 degrees C., gas mark 4.
2. Heat oil in a pan and fry onion 4-5 minutes, stirring until soft.
3. Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season.
4. Stuff the peppers with mixture and place in a roasting.
5. Bake 20-25 minutes, until pumpkin is tender.