Stuffed Peppers

Get stuck into this delicious healthy meal, great for the vegetarians out there!


5 green or red bell peppers sliced in half

1 eggplant diced

1 tablespoon extra virgin olive oil

200g  spinach

2 basil leaves minced

2 oregano leaves minced

1 clove garlic chopped

Celtic Sea salt to taste

Side Salad Ingredients:

½ head iceburg lettuce

100g tomatoes

40g  walnuts chopped

100g cranberries



Preheat oven to 375°F. Place eggplant in a pot, cover with water and cook until tender.

Remove from heat and drain. Allow to dry for 10 minutes. Place all ingredients (except for the peppers) in a food processor and purée. Spoon eggplant puree into peppers and bake for 1 hour. Toss all side salad ingredients together. Serve together while peppers are hot.

Spread the love

Leave a Reply