Often on Mondays, I think it’s great to have a nice healthy dinner and this one is so tasty it’s easy to forget how good it is for you. This recipe is one of my own however the idea was given to me by “River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall” for stuffed chillies. The ingredients in this recipe are a rough guide as I made it up as I went (the stuffing itself is great to eat on its own). The ingredients will be enough to make four stuffed paprikas.
– 200g Of Sliced Mushrooms
– 1 Medium Onion
– 1 tbsp Butter or Margarine
– 300g Four Bean Mix
– 310g Super Sweat Corn Kernels
– 400g Chick Peas
-4 Paprikas (Colour as desired)
First you want to preheat the over to 180°. Heat a large frypan on medium-high, melt the butter/margarine and sauté the mushrooms and onion until they start to soften. Add the beans, chick peas and corn to the pan turn down the heat to medium and heat through.
While then ingredients are heating grab the paprikas, cut the tops off to form a lid and de-seed them being careful no to split the sides. Once the stuffing has cooked through carefully spoon into the paprikas, pop the lid on (this may require some toothpicks to keep them on whilst cooking). Lay them on an oven pan lined with grease proof paper, brush with grape seed oil and season if you desire. Place in the oven for 20 minutes or until the paprika starts to go brown.
Idea adaption from the book “River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall”