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Sunflower Seed Peppers

Ingredients
  Green peppers 2 Large, cut into halves lengthwise and seeded
  Pepper red 1 , seeded and cut into 1/2-inch squares
  Sunflower oil/Other oil 2 Tablespoon
  Onion 1 Large, chopped
  Tomatoes 1 Pound, skinned, chopped
  Button mushrooms 1 1⁄2 Cup (24 tbs), cut into quarters
  Sunflower seeds 1⁄2 Cup (8 tbs), lightly toasted
  Thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Paprika 1⁄4 Teaspoon
  Grated cheese 1⁄3 Cup (5.33 tbs) (Edam Or Gouda)
  Pitted ripe olives 4
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Start the broiler and set on High.

MAKING
2) In a medium-sized saucepan, saute the onion in the heated oil for 5 minutes until soft, stir in the onion and cook for a further 2 minutes.
3) Stir in the tomatoes, mushrooms, toasted sunflower seeds, thyme, paprika and salt and pepper to taste, stir continuously and cook over a medium heat for about 10 minutes, until thick.
4) In a saucepan, bring the salted water to a boil, add the green pepper halves, boil and simmer for about 6 minutes, until just tender. Then drain them well.
5) Place the green pepper halves on the broiler rack and season well with salt and pepper. Spoon the stuffing into the pepper halves, sprinkle with the grated cheese and garnish with olives.
6) Broil the pepper halves for a few minutes to melt the cheese .

SERVING
7) Serve immediately in a nice plate.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Broiled
Dish: 
Dry Curry
Restriction: 
Vegetarian
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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