Toby’s Fish Fingerswith Stuffed Peppers

What you’ll need

Vegetable Stuffed Peppers

  • 2 large bell peppers (red & yellow), cut in half lengthwise and deseeded
  • 350g frozen mixed vegetables, cooked according to directions on pack
  • 250g cooked wholegrain brown rice, cooked as per directions on pack
  • 80g mozzarella, grated
  • 80g cheddar cheese, grated
  • 150g prepared tomato sauce

Tomato Sauce

  • 1 tbsp of olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp tomato puree
  • 200g can chopped tomatoes
  • ½ tsp dried oregano
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  • Serves

    4

How to make it

Vegetable Stuffed Peppers

  1. Preheat oven to 180°C/Fan 150°C/Gas 5
  2. Lightly grease a shallow baking dish with olive oil.
  3. Combine the prepared mixed vegetables, cooked rice, ¾’s of the Mozzarella cheese & Cheddar cheese & the tomato sauce in a large bowl, check seasoning.
  4. Arrange peppers in prepared baking dish and spoon the mixture into the peppers.
  5. Pour ¼cup of water into baking dish around the peppers. Cover with aluminium foil and bake for 25 minutes, remove foil & cook for a further 25 minutes until peppers are tender.
  6. Sprinkle peppers with remaining cheeses & bake for a further 5 minutes or until cheese has melted.

Tomato Sauce

  1. Heat oil in pan and gently cook the onions until soft.
  2. Add garlic & sweat for 1-2 mins & add the tomato puree, stir well.
  3. Add the chopped tomato and cooked gently for a further 5mins.
  4. Add oregano & check seasoning.
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