South American Stuffed Bell Peppers
Ingredients
- 1 tablespoon olive oil
- 1 red onion, finely chopped,
- 1 large red chili pepper, chopped, deseeed and
- 1 garlic clove, crushed
- 4 large vine tomatoes, chopped,
- 450 g pumpkin, diced, peeled, deseeded and
- 75 g ready-to-eat dried apricots, chopped,
- 12 teaspoon cinnamon
- 30 g almonds, sliced
- 4 red peppers
Directions
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.