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
- 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:
- De-seeded the peppers and popped them in the oven for 8-10 mins (to retain a slight bite!)
- In the meantime, I chopped the potato into small chunks and heated in the microwave for 2 mins
- Removed the potato from the microwave and roughly mashed, before seasoning with salt, pepper, cumin and hot sauce
- 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
- 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 ♥