A quick dish with leftover veggies

written by Sally Hills January 2, 2018

Hello and happy Tuesday! For many of us, it’s back to work today. Doesn’t it feel like we never left?!

One way to perk up a back-to-work week is to have some yummy lunches to look forward to! I’m posting today to tell you about how I used my leftovers this morning to produce these stuffed peppers… took only 10 minutes from idea to finish!

Normally when I have leftovers, I throw them into a curry or stir-fry but today I needed to be quicker! I stocked up with almost everything I could think of ahead of having Insa to stay for the New Year’s weekend. Not surprisingly – with four of us eating like hungry gannets with hangovers – we got through most of it! Opening my fridge this morning, I realised I had the fresh food grand total of…

  • A green and a red pepper
  • Spring onions
  • A red chilli
  • Half a bunch of coriander
  • A handful of spinach
  • A jacket potato
  • Garlic
  • Two Cauldron falafels

I’m not normally a lover of stuffed peppers, mainly because they were always the default menu option when eating out when I first became veggie. And they were normally not great as the peppers were nearly always cooked soft and mushy! However many years have passed since then, and I didn’t have much time before work today (I normally prep the night before) – so stuffed peppers were made for lunch on my first day back to work in 2018, and I wasn’t disappointed! They were really delish and a healthy start to the new year!

Here’s what I did:

  1. De-seeded the peppers and popped them in the oven for 8-10 mins (to retain a slight bite!)
  2. In the meantime, I chopped the potato into small chunks and heated in the microwave for 2 mins
  3. Removed the potato from the microwave and roughly mashed, before seasoning with salt, pepper, cumin and hot sauce
  4. Chopped two spring onions, a red chilli, a clove of garlic, the falafels and a small handful of coriander and spinach; and mixed in with the mashed potato
  5. Spooned the mixture into the peppers

A little bit of effort for 10 mins and I got a yummy, healthy lunch! I would have added beans or peas to up the protein content if I’d had some indoors. You can use pretty much anything savoury in this recipe. It’s a great quick dish for people giving Veganuary 2018 a whirl. I read that 120,000 people have signed up this year which is AMAZING ♥


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