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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys spooky stuffed halloween peppers, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF:
  1. Take 4 yellow bell peppers
  2. Take 180 grams dry quinoa
  3. Prepare 150 grams chopped onion
  4. Take 100 grams chopped mushroom
  5. Take 2 clove minced garlic
  6. Prepare 2 tbsp chopped parsley
  7. Get 2 tbsp olive oil
  8. Make ready 4 tbsp nutritional yeast flakes
  9. Prepare 480 ml vegetable stock
  10. Get 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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