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Stuffed peppers in a creamy tomato sauce
Fruit and vegetables
1
onion
, finely chopped
1 large
carrot
, peeled and finely chopped
2
celery
sticks, finely chopped
100g/3½oz
sweetcorn
kernels or peas
1 green
apple
, cored and diced
small handful fresh
thyme
leaves
4 large red
peppers
, tops sliced off, seeds removed
1
onion
, thinly sliced
3
garlic
cloves, thinly sliced
chopped fresh
parsley
and dill, to garnish
Tins, packets and jars
70g/2½oz brown or white
rice
2 large ripe tomatoes (or 400g tin
chopped tomatoes
), peeled and grated
Cooking ingredients
splash
olive oil
salt and ground
white pepper
splash
olive oil
200ml/7fl oz
vegetable stock
sprinkle
sugar
(optional)
salt and ground
white pepper
Dairy, eggs and chilled
2 tbsp
butter
2 tbsp
butter
100g/3½oz
crème fraîche
or thick double cream
Other
100g/3½oz yoghurt
Back to recipe
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