South American Stuffed Bell Peppers

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: 35 mins
• 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.