Ha ha ha! Christmas stuffed peppers, I know, I know! I did this months ago (like in DECEMBER!) but then I kinda got pregnant and I felt sick. Really really sick. Like all the delicious food I lusted after I suddenly hated! I lost all my energy, I was tired and let the blog slip. I went to India in December (yes, I did go to India with horrific morning sickness and it was hardwork! This is another story) and came back in January with a nasty bug which was making good friends with pregnancy nausea. Man, I felt like shit. I let the blog go more and I found my fleece blanket, a good book, salty potato anything and turned the heating up for weeks.
But but but but…….I am FIVE months nearly and I don’t feel sick, or tired but full of energy and my love of food has returned to me! Hence, I can now look at these peppers again. God, in no way are these just for xmas but they seemed like an appropriate thing to eat on the day in place of bird and sauce.
What the heck is a Christmas stuffed pepper anyway? I’m not sure either but these are damn tasty and do actually contain walnuts and cranberries which are pretty Christmassy! Oh and just red and green bell peppers too – true Crimbo colours! When you don’t eat meat you need to be a little more creative but it’s sure worth it cos these are tasty, satisfying and miles better than any sliced meat I ever had. Of course I’m going to say that, I don’t eat meat – but it’s true. Any vegetarian or vegan would be happy to be served these if you’re ever struggling to cater for these fussy fellows 😉
I love stuffed peppers for how easy they are and you can stuff them with absolutely anything!
Here’s to many more recipes to come!
Christmas stuffed peppers
6 bell peppers, tops cut off + cleaned inside
3 garlic cloves
1 small onion, diced
2 cups chestnut mushrooms, chopped roughly
1 can chopped tomatoes
2 cups cooked lentils/rice
1 teaspoon each of thyme + cumin
salt + pepper
2 large handfuls kale
1/2 cup dried cranberries
1/2 cup walnuts
1. Preheat oven to 375 ºC. Prepare peppers + cook rice/lentils if not already cooked.
2. Fry onions, garlic + mushrooms until fragrant + softened. Add tomatoes, lentils, seasonings, kale, cranberries + walnuts + gently simmer for 5 more minutes.
3. Spoon the mixture into the hollow peppers and replace the lids. Bake for 40-50 minutes.
4. Remove from the oven + serve immediately on ANY day of the year, not just for Christmas.