….now lunch is in the bag, I need something pre-cooked for dinner, particularly as I intend to hit the gym Monday evening and it’ll be nigh on 8pm before I get home. Stuffed peppers? Don’t mind if I do!
Peppers, insides removed, but retain the tops with the stalks
Boil the potatoes and carrot in salted water until soft. Drain.
Heat oil in a pan, and add the spring onion. Fry briefly, then add the spices.
Add the potato and carrot, and stir-fry until well-coated.
Take off the heat, and mash the mixture until smooth.
Stuff the peppers, then replace the stalk “lids”.
Drizzle with oil, then bake in the oven at 200degrees for 45 minutes.