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

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, vickys spooky stuffed halloween peppers, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Vickys Spooky Stuffed Halloween Peppers, GF DF EF SF NF is something that I have loved my whole life.

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

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. Make ready 150 grams chopped onion
  4. Prepare 100 grams chopped mushroom
  5. Get 2 clove minced garlic
  6. Prepare 2 tbsp chopped parsley
  7. Make ready 2 tbsp olive oil
  8. Take 4 tbsp nutritional yeast flakes
  9. Get 480 ml vegetable stock
  10. Prepare salt & pepper
Steps 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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