Out the Box – Roasted Vegetable Stuffed Peppers

We have had quite a rough few weeks, with a continuously but constantly changing sick little one and mommy. As a result, cooking consciously hasn’t been high on my list of priorities. As Martin’s been working late in to the evenings, we’ve been neglecting the veggie basket and going for quick and simple meals.

Since my new years resolution was to no longer throw out food, and we now buy our vegetables from Abel and Cole, I packed all the veggies out on the tray one evening, trying to decide what I could do with what we had. There were carrots, potatoes, onions, tomatoes and a red pepper.

I peeled the carrots, onion and potatoes and finely chopped them and tomatoes.
Cut the red pepper in half, scooping out some of the seeds, and then stuffed the chopped vegetables in to the two pepper halves.
Adding a dollop of cream cheese and splashing some olive oil over the top, the pepper went in to a hot oven for twenty five minutes.

This was served with couscous and a beautifully moist roast. A superb, healthy, no wastage meal.

There were also enough chopped veggies left to lightly fry and mix with couscous for an equally quick, tasty and nutritious lunch the following day.

I must admit, I don’t really like peppers and we seldom eat them even though Martin loves them, but roasted like this, the flavour is a lot more subtle and even I enjoyed it!

*this is not a sponsored post