I’ve been made aware on the radio a couple of weeks ago on how we have contributed to a massive food waste each year. We are speaking of $694 millions worths of food waste each year within New South Wales alone. You can imagine how much $$$$$ we waste on a global scale. Not only we are wasting our hard earned money away, we are putting stress on our environment. In effort to do my part, I’ll be featuring snippets of my attempts to reduce any potential food waste in my household. If you need more information on how you can do your part, have a look around this site for ideas.
Remember the pumpkin, lentil and quinoa salad I’ve made not too long ago which happens to be on my last post? We started to neglect the remaining portion after a couple of meals. I suppose that’s the downside with cooking in bulk.
In order to “save” the remaining portion, what started as my salad has became the filling of my stuffed peppers. Because I had my filling already done and dusted, this stuffed peppers barely took any preparation time.
Stuffed Peppers (Capsicums)
Yields 4 halves of stuffed peppers
- 2 bell peppers
- 2 cups of pumpkin, lentil & quinoa salad (click here for the recipe)
- 90g feta (I used a herb & garlic feta by the Margaret River Dairy Company brand purchased from Harris Farm – it’s absolutely delish!)
- Olive oil spray
- Preheat oven to 180 degrees C/ 356 degrees F.
- Slice bell peppers in halves, remove the seeds and membrane. (Note – I find using a steak knife is particularly useful in this process.) Then, use an olive oil spray to spray all over the bell peppers and place them on a parchment paper lined baking tray. Set aside.
- Use your hands to crumble the feta. Stir 1/2 portion of the crumbled feta into the salad and mix well.
- Start stuffing the filling into the bell peppers. Before baking them in the oven, sprinkle the remaining feta on top of the filling.
- Bake in the oven for 25 to 30 minutes or until there’s even charring and blistering around the bell peppers. Serve immediately.