🫙 From the Spice Rack
Roast Peppers Stuffed with Mushrooms
2 lg Orange or red peppers 2 lg Yellow peppers 1 lb Tomatoes or 14 oz Can chopped tomatoes 1 lg Onion 3 tb Oliveoil 3 Garlic cloves crushed 2 tb Tomato paste 1 ts Light muscovado s...
maineasy
Ingredients8 items
Ingredients
- 2large orange or red peppers
- 2large yellow peppers
- 1lbtomatoes or
- 14ozcan chopped tomatoes
- 1large onion
- 3tbsp oliveoil
- 3garlic cloves crushed
- 2tbsp tomato paste
Directions
- 1
2 lg Orange or red peppers 2 lg Yellow peppers 1 lb Tomatoes or 14 oz Can chopped tomatoes 1 lg Onion 3 tb Oliveoil 3 Garlic cloves crushed
- 2
halve peppers length-wise, remove core and seeds
- 3
Place cut-side down on a baking sheet and roast for 15 min, turning frequently
- 4
Meanwhile, make the sauce
- 5
If using fresh tomatoes, place them in a bowl, adding boiling water to cover, and leave for 15-30 seconds
- 6
Transfer them to a bowI of cold water then remove and peel
- 7
Roughly chop
- 8
Finely chop the onion