Stuffed peppers recipe

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 221 calories / serving
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145596 stuffed peppers HERO

Heat the sunflower oil in a large, heavy-based saucepan to 180°C.

Stuff the peppers with the chopped mushrooms, then drizzle with the olive oil and season well.

Whisk together the flour and chilled water with seasoning in a mixing bowl until just combined (it's okay if there are lumps of flour in the batter). Dip the peppers in the batter then deep-fry two at a time for 4-5 minutes until the batter is crispy and the pepper is cooked.

Repeat with the remaining peppers, and serve in a terracotta serving bowl with sprigs of parsley as a garnish.

*This recipe is very indulgent so shouldn't be eaten too often. But it's perfect for those special occasions!

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  • Ingredients

  • 4 large red peppers, stalks remove and seeds scraped out
  • 1l sunflower oil, for deep-frying
  • 25ml olive oil
  • 100g button mushrooms, roughly chopped
  • 50g plain flour
  • 100ml chilled water
  • salt
  • pepper
  • sprigs of parsley, to garnish
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  • Energy 918kj 221kcal 11%
  • Fat 14.7g 21%
  • Saturates 1.9g 10%
  • Sugars 10g 11%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 20.1g Protein 3.3g Fibre 4.1g

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