Weekly menus based on seasonal produce with recipes, shopping lists and more.
Possum’s Recipe Book
Sweet and Sour Stuffed Peppers
60g currents – soaked in boiling water for 15mins, drain (optional)
75g cashews – toasted and chopped
45g capers – drained and rinsed
45g black olives - chopped
Handful parsley - chopped
Handful mint leaves – chopped
6 large red peppers – halved and de-seeded
4 stems vine tomatoes - roasted
Pre-heat oven to 180C (Fan).
Mix together breadcrumbs, currents (optional), cashews, capers, black olives,
parsley and mint leaves.
Season to taste.
Place peppers on an oven tray and stuff with breadcrumb mixture.
Drizzle over olive oil.
Bake for 45 – 60mins.
Serve with salad and roasted vine tomatoes.