Red Pepper stuffed with Meatballs

06:02 24 January 2010

Description

This delicious starter or snack dish is packed with iron which prevents tiredness and contents two of your 5-A-DAY.
45 minutes to prepare and cook. Serves 1.
See “Switch 2” for more recipes devised with James Martin

Ingredients

 

For the stuffed red pepper 1 large red pepper ½ x 410g can meatballs, drained ½ x 290g can sliced mushrooms, drained ¼ x 390g can Eazy onions Pinch of dried oregano 15g of mozzarella Olive oil Salt and freshly ground black pepper

For the sweet potato wedges 1 medium sweet potato Pinch of cinnamon Olive oil For the alioli 1 tbsp good quality mayonnaise 1 clove fresh garlic, crushed

Method

Preheat the oven 200C/400F/Gas 6
Wedges
1. Scrub the sweet potato, dry and cut in half lengthways. Cut each half into 4-6 wedges.
2. Put the wedges on a baking tray, sprinkle with cinnamon, season and drizzle lightly with olive oil.
3. Toss the wedges, so they are evenly coated, and bake on the top shelf of the oven for 30 minutes.

Stuffed Peppers
1. Cut the pepper in half through the stalk, keeping the stalk in tact and remove the seeds.
2. Place on a baking tray lined with foil, season the inside with salt and pepper and drizzle with a little oil.
3. Combine the meatballs, onions and sliced mushrooms in a small bowl. Divide the mixture between the two peppers and sprinkle over a little oregano.
4. Thickly slice the mozzarella and lay over the meatballs. Season and drizzle lightly with oil.
5. Bake in the oven on the shelf under wedges for 20 minutes, until the filling is hot and bubbling and the pepper is tender.

Alioli
1. Add a crushed clove of garlic to the mayonnaise, season and mix well.

Servings

1

Nutrition Information

Calories: 697
Protein: 33.4
Carbohydrate: 71.2
Sugars: 32.8
Fat: 32.9
Saturated Fat: 10.3
Fibre: 13
 

This recipe and image is copyrighted to Canned Food UK.