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Recipes from a lactose-free kitchen

Stuffed peppers for a meat-free Monday


Too much meat at the weekend? We've been there... in fact we are there! So stuffed peppers for a meat-free Monday. We use one pepper per person but try to mix up the colours a bit, because who doesn't like a colourful meal!

Slice your peppers in half through the stalk and carefully remove the seeds leaving the stalk in situ (this isn't essential but looks more impressive!) Roast in the oven at 200C for about 20 minutes or until the peppers are browning and soft. While the peppers are in the oven it's time to get working on the stuffing. Fry 2 cloves garlic and one finely chopped onion off in a little oil. We like to add one grated carrot and whatever other vegetables are in the fridge too but these are the essentials. Once the vegetables are soft, add in one teaspoon chilli powder and one tin chopped tomatoes. Cook for 15 minutes adding in a squeeze tomato puree and some salt halfway through. Next, boil the kettle and make up some cous cous, around 50g should do it, although this may leave you with a bit leftover (it's tasty the next day). Add the cous cous to the tomato sauce, you can stir in some goats cheese if you wish. Once the peppers are browned take them out of the oven and fill with the stuffing (pile it high, you can't have too much!) then sprinkle with breadcrumbs and grated Lactofree mature cheese. Return to the oven for another 15 minutes or until the cheese is bubbling.

We serve with salad and chips (any excuse!)