This recipe is from the November 2007 issue of Foods Matter Magazine - Wheat, gluten, corn, soya, dairy, egg & nut free - Both versions of these stuffed peppers are very tasty and easy to make. Increase or decrease the number of chiles according to how hot you want the dish to be. The cabbages make an interesting contrast - and would work equally well with any other dish.

Serve 6

2 red, 2 yellow and 2 green medium-size peppers, cored
olive oil
2 tbsp olive oil
1 medium onion, peeled and chopped finely
1-2 chilis, seeded and sliced finely
1 1/4lb beef mince
6oz sun-dried tomatoes, chopped
4oz quinoa grains or wholegrain brown rice
2 1/4 cups gluten/wheat free beef or chicken stock
wine glass of red wine
4 bay leaves
sea salt and freshly ground black pepper

Heat the oil in a heavy pan and add the onions and chilis and cook for 3-4 minutes. Add the mince, continue to cook briskly for another 3 minutes then add the tomatoes, quinoa or rice, stock, wine and bay leaves. Bring to the boil, cover and simmer for 20 minutes. Season to taste.

Heat the oven to 190C/375F/Gas mark 5. Stuff the peppers with the appropriate mixture and drizzle with olive oil Bake for 25-30 minutes or until the peppers are cooked then serve hot, warm or at room temperature.

400cals - 25g protein
21g total fat - 5g sat/8g mono/1.5g poly
20g carbohydrate of which 10g sugar
2.5g fibre - 260mg sodium / 0.65g salt
35mg calcium
GOOD SOURCE OF:
Vitamins C, magnesium, iron & zinc

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