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Leftovers need not be wasted!
Member Name: ROMEHEREWECOME
Date: 16/10/11, updated on 16/10/11 (41 review reads)
Advantages: Tasty, probably 2-3 of your five a day, pretty good for you
Disadvantages: no meat
Fridge clear-out Stuffed Peppers
Basically in my house we end up with a lot of half onions, tomatoes and various other veg which generally go to waste. For some reason there was an entire net of Tesco market value peppers just lying at the bottom of the fridge too, they were a little wrinkly getting on the outside and I knew if something wasn't done with them soon the peppers they would end up in the compost bin.
Leftovers I used
4 slightly less than crispy peppers doesn't really matter the size or colour
Half a large red onion and half a large white onion (these just happen to be halves in my fridge that weren't going to be used but a whole large fresh onion would work too)
2-3 cloves of garlic depending on their size
A very soft and ripe large tomato or half a tin of chopped tomatoes
A small or half a courgette
Salt and pepper
Basil leaves, fresh if possible
Cheese-cheddar or another hard cheese
Left over mushrooms if you have them
Step1-Chop the heads off all the peppers and scoop out all the pith with a spoon and knife, then leave to side on a baking tray.
Step2- Chop up all the other ingredients into cubes finely chopping and crushing the garlic and basil, stick the chopped vegetables into a bowl with the herbs and throw in a few glugs of olive oil. Salt and pepper to taste.
Step3- Get out the cheese grater and grate the cheese, I would say 200g is a good amount but I am aware some people worry about fat content and may like less or some people like things very cheesy so would want more, so whatever you think.
Step4-Get a Frying pan out and set it on a high heat, when it is very hot throw in your chopped vegetables in the olive oil and preheat the oven to 200 degrees. Turn down the heat and stir fry you veg ensuring everything is mixed through and the onions become soft.
Step5- After about 5-10minutes take the veg off the heat and start scooping into the peppers topping off with cheese.
Step6- Set the stuffed peppers in the oven in the middle shelf for 20 minutes to start with. Some peppers take half an hour to 40 minutes it really depends on your pepper or how crunchy you like your vegies but I would say 20 minutes is the minimum.
Step7- Leave to cool for maybe 5-10 minutes and serve with rice, as is or with some nice crusty bread.
There you go a nice healthy meal without spending a fortune and using p your left overs, I have also done this with tomatoes and Courgettes it works with most vegies that can be hollowed out and eaten whole.
Summary: A good way of clearing out the fridge