Easy to whip up from just a few ingredients, this colourful vegetarian dish is packed with vitamin C
and protein. It tastes fabulously rich thanks to a generous helping of cream cheese, and makes the
perfect appetiser or side dish.
2 Sweet peppers sliced in half 1/4 tbsp olive oil Salt to taste
for the FILLING
2 large potatoes diced Salt to taste 1 tsp chilli powder 1 tsp cumin powder 3 tbsp soft cheese 1 tsp garlic finely chopped 2 green onions chopped 1/2 tsp Nigella seeds 1 tbsp olive oil 2-3 tbsp grated cheddar cheese 2 tbsp cilantro finely chopped 1 tbsp cilantro for the topping
1. Preheat the oven on 375 degrees Fahrenheit. Wash peppers and cut in the halves, and remove the seeds. Sprinkle with a bit of salt and lightly spray or oil them. Place in the oven and bake for 5 minutes.
2. Meanwhile, heat the oil and the potatoes and salt, cook until crisp golden brown. should take around 5-8 mins.
3. Add the chilli powder, ground cumin powder, Nigella seeds, garlic, chopped cilantro, chopped sun-dried tomatoes, green onions, salt to taste, and the soft cheese, mix well, until combined. set aside. (If the mixture is too thick then add a little water)
4. Take the peppers out of the oven and stuff them with the filling mixture, top with the grated cheese and finely chopped cilantro. Return back to the oven for 15 mins or until golden brown.
Serve with Rice, Couscous, or Quinoa.
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