Michelle's FreeFrom Beef Stuffed and Lentil Stuffed Peppers with Many Cabbages!
Wheat, gluten, corn, soya, dairy, egg & nut free

Both versions of these stuffed peppers are very tasty and easy to make. Increase or decrease the number of chilies according to how hot you want the dish to be. The cabbages make an interesting contrast - and would work equally well with any other dish.

Both versions - Serve 6
2 red, 2 yellow and 2 green medium-size (sweet) peppers, cored
olive oil

Beef stuffing
2 tbsp olive oil
1 medium onion, peeled and chopped finely
1-2 chilis, seeded and sliced finely
500g / 1lb 2oz (ground) beef mince
150g / 5oz sun-dried tomatoes, chopped
100g / 4oz quinoa grains or wholegrain brown rice
500ml / 17fl oz gluten/wheat free beef or chicken stock
wine glass of red wine
4 bay leaves
sea salt and freshly ground black pepper

Heat the oil in a heavy pan and add the onions and chilis and cook for 3-4 minutes. Add the mince, continue to cook briskly for another 3 minutes then add the tomatoes, quinoa or rice, stock, wine and bay leaves. Bring to the boil, cover and simmer for 20 minutes. Season to taste.

400cals - 25g protein
21g total fat - 5g sat/8g mono/1.5g poly
20g carbohydrate of which 10g sugar
2.5g fibre - 260mg sodium / 0.65g salt
35mg calcium

Good Source of: Vitamins C, magnesium, iron & zinc

Lentil Stuffing
2 tbsp olive oil
1 medium onion, peeled and chopped finely
1 small red and 1 small green chili, seeded and
sliced finely
150g sun-dried tomatoes, chopped
200g Puy lentils
4 bay leaves and 10 peppercorns
1 litre wheat/gluten-free vegetable stock
80g pumpkin seeds
100g fresh spinach
sea salt

Heat the oil in a heavy pan and add the onion and chilis and cook for 3-4 minutes. Add the tomatoes, lentils, bay leaves, peppercorns and stock.
Bring to the boil, cover and simmer for 20-30 minutes.
Meanwhile, dry fry the pumpkin seeds until they pop.
Add the pumpkin seeds and spinach, mix well and season
to taste.
To cook
Heat the oven to 190C/375F/Gas mark 5.
Stuff the peppers with the appropriate mixture and drizzle with olive oil
Bake for 25-30 minutes or until the peppers are cooked then serve hot, warm or at room temperature.

400cals - 16g protein
19g total fat - 2g sat/6g mono/3.5g poly
31g carbohydrate of which 10g sugar
5g fibre - 212mg sodium / 0.5g salt
64mg calcium

Good Source of: Vitamins C, folate, iron & zinc

Many Cabbages!

3 tbsps olive oil
2 large onions, peeled and sliced
2 heaped tsps coriander seeds
1/2 medium red cabbage, finely sliced
200g Cavolo Nero, sliced
300ml wheat/gluten-free vegetable stock
1 small spring cabbage, sliced
sea salt and freshly ground black pepper

Heat the oil in a heavy pan and gently fry the onions with the coriander seeds for 8-10 minutes or until the onions are nearly cooked.
Add the red cabbage, Cavolo Nero and the stock, cover and cook gently for 5 minutes. Then add the spring cabbage and continue to cook, covered for a further 5 minutes or until the cabbages are just cooked but still a little crunchy.
Season to taste before serving.

Serves 6 - per portion
91cals - 2.7g protein
6g total fat - 0.8g sat / 4g mono / 10.8 poly
7g carbohydrate of which 5g sugar
3g fibre - 131mg sodium / 0.3g salt
99mg calcium

Good Source of: Vitamins B1, B6, C & folate

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