STUFFED RED PEPPERS WITH WALNUTS. 

Here is a recipe that is packed with many of the nutrients needed to keep your circulatory system healthy and clear of blockages.  Full of B-vitamins, vitamin C, fibre and essential fatty acids.  If you wish you can add some lean meat, fish or chicken to the stuffing.  

This is a recipe for 4 people or four portions if you want to freeze and use later. 

4 large red peppers

1 large red onion

1 courgette chopped

4 oz of shitake mushrooms

4 oz of chopped walnuts

4 oz of finely chopped celery

2oz of porridge oats.

2 large tomatoes finely chopped.

2 tablespoons of fresh chopped basil

½ teaspoon of pimiento

4 oz of grated Edam cheese.

Salt and pepper to taste

2 tablespoon of olive oil.

Optional extra.   Add a chopped (cooked) chicken breast, lean lamb or fresh salmon.

The oven needs to be preheated to 180 C.

Put the oil, onion, celery, courgette and shitake mushrooms into a pan and cook for about 5 minutes gently.  Stir in your tomatoes and cook for another 8 to 10 minutes stirring occasionally. Remove from the heat and stir in the oats, walnuts, basil and seasoning.

Cut the peppers in half lengthways and seed them.  Either put into boiling water for two or three minutes or microwave in a steamer for the same time.  Put them in a shallow ovenproof dish and fill each one with the vegetable mixture. Cover with foil and bake for 15 to 20 minutes and then remove foil.  Put the grated Edam cheese over the top of each pepper and replace in the oven for another 5 to 10 minutes until the cheese has melted.

Serve with large spinach “supersalad”.