Sue Bedford (MSc Nutritional Therapy)
Who loves red peppers? Do you know that a cup of chopped red bell pepper contains more than 3 times more vitamin c than an orange? They are also a great source of beta carotene -the plant precursor to vitamin A. Why not try making this nutritious and delicious vitamin C rich recipe?
Stuffed red peppers with cheese (for 4 people)
4 large red peppers
1 medium onion peeled and finely chopped
10 cherry tomatoes
8 black olives
2 teaspoons dried basil or fresh torn basil leaves
125 g mozzarella
1 tablespoon olive oil
How to make:
Preheat the oven to 180 degrees C. Halve the peppers and remove the seeds and pith. Place onto a baking tray and brush with olive oil and place to one side. Slice the cherry tomatoes and the black olives. In a bowl mix the onions, tomatoes, olives and basil and season with black pepper. Divide the mixture evenly among the peppers and place into the oven for 20 minutes. Slice the mozzarella and lay the slices of mozzarella on top of each of the pepper halves. Return to the oven and bake for a further 20 minutes until the peppers are soft and the cheese is melted and browning. Enjoy!
