SOUTH AMERICAN STUFFED BELL PEPPERS

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South American Stuffed Bell Peppers image

This is a different take on stuffed peppers, combining pumpkin, tomatoes, apricots and nuts with spices for a yummy vegetarian meal. The recipe suggests serving it with quinoa. From a wine advertisement in a magazine.

Provided by Ppaperdoll

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 red onion, finely chopped
1 large red chili pepper, deseeed and chopped
1 garlic clove, crushed
4 large vine tomatoes, chopped
450 g pumpkin, peeled, deseeded and diced
75 g ready-to-eat dried apricots, chopped
1/2 teaspoon cinnamon
30 g sliced almonds
4 red peppers

Steps:

  • Preheat oven to 180 degrees C., gas mark 4.
  • Heat oil in a pan and fry onion 4-5 minutes, stirring until soft.
  • Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season.
  • Stuff the peppers with mixture and place in a roasting.
  • Bake 20-25 minutes, until pumpkin is tender.

Nutrition Facts : Calories 227.9, Fat 8.1, SaturatedFat 1, Sodium 16.7, Carbohydrate 39, Fiber 8.1, Sugar 23.5, Protein 6.6

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