Stuffed Red Pepper with Meatballs Click image to enlarge
Course: Main
Dish: Meat
Serves: 1
Nutritional information per serving:

Calories: 697, Protein: 33.4g, Carbohydrate: 71.2g, Sugars: 32.8g Fat 32.9g, Saturated fat: 10.3g, Fibre: 13g


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Stuffed Red Pepper with Meatballs

When you are juggling a hectic lifestyle, this recipe is quick to cook and provides one portion of your 5-A-DAY.
45 minutes to prepare and cook. Serves 1. 
See “Switch 2” for more recipes devised with James Martin


For the Stuffed Pepper:

1 large red pepper   
1 (410g) can meatballs, drained   
½  (290g) can sliced mushrooms, drained
1 ( 390 g) Eazy onions   
Pinch dried oregano  
(15g) pack mozzarella  
Olive oil    
Salt and freshly ground black pepper

For the Sweet Potato Wedges:

1 medium sweet potato   
Pinch of cinnamon   
Olive oil 

For the Alioli:

1 tbsp good quality mayonnaise  
1 clove fresh garlic, crushed



To make the wedges:

1. Scrub the sweet potato, dry and cut in half lengthways. Cut each half into 4-6 wedges.
2. Put the wedges on a baking tray, sprinkle with the cinnamon, season and drizzle lightly with olive oil.
3. Toss the wedges, so they are evenly coated, and bake on the top shelf of the oven for 30 minutes.


To make the stuffed peppers:

1. Cut the pepper in half through the stalk, keeping the stalk in tact and remove the seeds.
2. Place the pepper on a baking tray lined with foil, season the inside with salt and pepper and drizzle with a little olive oil.
3. Combine the meatballs, onions and sliced mushrooms in a small bowl.  Divide the mixture between the two peppers and sprinkle over a little oregano.
4. Thickly slice the mozzarella and lay over the meatballs. Season and drizzle lightly with oil.
5. Bake in the oven on the shelf under the wedges for 20 minutes, until the filling is hot and bubbling and the pepper is tender.

To make the alioli:

Add a crushed clove of garlic to the mayonnaise, season and mix well.

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