STUFFED PEPPERS WITH CHICKPEAS & BULGAR WHEAT

Another great one for meal preppers – make a batch of these at the beginning of the week and you’ll have an easy dinner each night!

This recipe works well with chickpeas or with tofu (but I appreciate tofu isn’t for everyone as my boyfriend keeps reminding me). In fact, you can use just about any bean or pulse that takes your fancy so adventure to the back of your cupboards & make it your own!

Recipe makes 3-5 servings, depending on how hungry you are.

250kcal per serving (based on 3 servings with chickpeas and bulgar wheat), % energy split 59%C/32%F/14%P. Source of protein, high in fibre fibre and so so satisfying!

Ingredients:

• 3-5 large peppers – 1 for each serving

• 1 tbsp olive oil

• 1 onion

• 2 cloves of garlic

• Sprinkle of chopped chillis (to taste)

• 150g chestnut mushrooms

• 280g firm tofu OR 1 can chickpeas, drained

• 1/2 tbsp sesame oil

• 1 tbsp soy sauce

• Bulgar Wheat, Green Lentils & Barley Mix (or other grains if you prefer)

• Free-from cheese to top (optional)

Method:

1. Preheat the oven to 180c. Chop the lid off the peppers and scoop out the seeds from inside. Place in the dish and bake in the oven for 10 minutes.

2. Whilst the peppers are in the oven, in a pan fry the onions and garlic in the olive oil. Once softened, add chillis, chopped mushrooms and tofu or chickpeas and fry for ~5mins.

3. If using pre-prepared grain mix, pour into a big bowl. Otherwise cook grains as per instructions and set aside. Once the oniony tofu/chickpea mix is cooked, stir into grains with sesame oil and soy sauce.

4. Remove the peppers from the oven and spoon the grain mix into them. If making 5 peppers the mix should be about right; for 3 you may have some leftover grains to serve alongside.

5. Place the stuffed peppers back in the oven for ~10 minutes. If adding cheese, add this for the last 5 to make a delicious melty mess.

Enjoy!

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