South American Stuffed Bell Peppers
- 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
- Preheat oven to 180 degrees C., gas mark 4.
- Heat oil in a pan and fry onion 4-5 minutes, stirring until soft.
- Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season.
- Stuff the peppers with mixture and place in a roasting.
- Bake 20-25 minutes, until pumpkin is tender.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...