Stuffed Peppers

Brilliant served with pitta and pasta. even can be served as smaller starters

Ingredients:

4 Large Peppers
1 Medium onion
2tbsp Olive oil
2 Chillies, chopped
2 Finely diced carrots
4 Cloves garlic, finely chopped
2 Bay leaves
1tsp Oregano
2 tsp Paprika
2 Sprigs thyme
1 Can chopped tomatoes
1 Can black eye peas, drained and rinsed
1 Can chick peas
2 tbsp Chopped parsley

Method:

Preheat oven to 180c and grease a large shallow casserole dish with a little olive oil.
Cut the peppers in half lengthwise and through the stem if possible, remove the seeds and membrane.
Coat the peppers inside and out with olive oil and bake In the oven for 15 minutes.

Whilst peppers are softening-
Heat the oil in a large frying pan over a medium heat, add the onions, chillies and carrots and fry for 10 mins, they should turn a nice brown colour.
Add the garlic, bay leaves and remainder of herbs and spices and fry for a further 1 min.
Add tomatoes, black eye and chick peas, stir in well and cover, simmer for 10 mins.
The filling should be moist but not sloppy.
Remove the bay leaves and thyme (this can be done as you fill the peppers)
Spoon the filling into the baked peppers and place back into the oven for 25 minutes.

Notes:

Great as a main dish served on their own with warmed pitta bread or for a more hearty meal add rice. Also these can be topped off with some vegan cheese 10 minutes before serving for that extra taste of luxury.