Stuffed peppers

Maureen Schoonenberg: Member of public

Ingredients: serves 4


Method:

  1. Preheat the oven to 160°C / 325°F / Gas Mark 3.
  2. Divide the mixture into 8 and shape into round flat cakes and coat in breadcrumbs.
  3. Cut around the tops of the peppers and remove the seeds with a teaspoon.
  4. In a bowl mix together the breadcrumbs, chicken, spring onions, mushrooms and parsley. Season well.
  5. Gently beat the egg yolks and combine with the stuffing mixture. (Add a little milk if the mixture is not moist enough).
  6. Stuff the peppers with the mixture and place on a greased baking tray.
  7. Bake in the oven for 30 minutes.

Recipe tips:

Keeping your fresh vegetables in the fridge will help keep them fresher for longer. However, potatoes are best kept in a cool dark place.