Stuffed Green Peppers

Exchange Value: 0 Servings: 1–2


  • 50g (¾ cup) Loprofin Fusilli
  • 2 tbsp cooking oil
  • 1 tsp salt
  • 2 large green peppers
  • 2 shallots, sliced
  • 1 garlic clove, crushed
  • 200ml (7fl oz) vegetable broth* / stock*
  • 1 tsp tomato relish*
  • 100g (4oz) tomatoes
  • 2 tsp Loprofin Mix
  • Salt and pepper, to taste


1. Preheat the oven.

2. Prepare the pasta: Fill a large saucepan three-quarters full with water and bring to the boil. Add the pasta, 1 tbsp of the oil, and salt to the pan. Return to the boil, stirring. Reduce the heat slightly and cook for 8 minutes, stirring occasionally to prevent the pasta from sticking together. When the pasta is cooked, drain and rinse with cold water to prevent further cooking.

3. Grease the base of an ovenproof dish, lightly. Wash the peppers and slice off the stalk ends. Remove the core and seeds and stand the peppers in the dish. If necessary, carefully trim the bases so that the peppers will stand firmly (take care not to make any holes, or the filling will ooze out during cooking).

4. Fry the shallots and garlic in the remaining oil for 2 minutes, without browning, over moderate heat. Stir in ¾ of the broth and tomato relish, and bring to the boil. Cover and cook over a low heat for 5 minutes.

5. Meanwhile, skin the tomatoes, discard the seeds and chop the flesh.

6. Blend the Loprofin Mix with the remaining broth until smooth. Gradually stir the mixture into the pan and bring to the boil, stirring until the sauce thickens.

7. Stir the cooked pasta, chopped tomatoes and seasoning into the sauce.

8. Divide the mixture evenly between the peppers in the ovenproof dish, loosely cover with foil and bake in a preheated oven for 30 minutes.

Oven temperature: 190ºC / 375ºF / Gas Mark 5


*Please check the protein levels on food labels. 

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