Portly Cooks | Stuffed Peppers | Vegetarian Week


So this is the first post in a series I’m going to be writing. I’m having a go at being a vegetarian for a week. I love Vegetarian food but if I’m honest I’ve always seen it as a way to get some interesting sides for whatever meat i happen to be cooking that day.

Having put on some excess pounds over the festive period I decided to get more creative and also cut meat from my diet for a week (maybe longer if I like it). So here is the first one.

 For the the Peppers and Stuffing

  • 1 Red Pepper (halved and de-seeded)
  • 1 Red Onion (diced)
  • 70g Courgette (diced)
  • 1 Field Mushroom (diced)
  • 30g Carrot (diced)
  • 1 Slice of Bread (made into breadcrumbs)
  • 30g Cheddar (grated)


  • Savoy Cabbage (shredded)

Once you have chopped all of the ingredients for the stuffing, in a pan with a little oil fry them until they are softened. After that, put the mixture into the halves of red pepper.

Next, mix together the breadcrumbs and cheese and top the peppers with it. Cook in the oven at 180 for about 10 minutes or until the topping is golden.

Finally while the peppers are in the oven in the same pan, stir fry the shredded cabbage, it should take about 3 minutes.


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