Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF
Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys spooky stuffed halloween peppers, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook vickys spooky stuffed halloween peppers, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF:
  1. Get 4 yellow bell peppers
  2. Make ready 180 grams dry quinoa
  3. Get 150 grams chopped onion
  4. Take 100 grams chopped mushroom
  5. Take 2 clove minced garlic
  6. Get 2 tbsp chopped parsley
  7. Make ready 2 tbsp olive oil
  8. Get 4 tbsp nutritional yeast flakes
  9. Prepare 480 ml vegetable stock
  10. Prepare salt & pepper
Instructions to make Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F
  2. Cut a neat lid off the peppers and carefully deseed keeping the peppers whole, then carve a pumpkin face out
  3. Brush the inside with oil, sprinkle with salt & pepper and bake for 25 - 30 minutes
  4. Meanwhile, fry off the onion until almost translucent before adding the mushrooms and cooking a further 2 minutes
  5. Stir in the garlic, then add the parsley, quinoa and stock, seasoning to taste
  6. Reduce heat and simmer gently until quinoa is light and fluffy
  7. When the peppers are ready, stuff them with the quinoa and put their lids back on
  8. You can use small squash for this too. Bake at gas 5 / 190C / 375°F for an hour for them

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