Red Peppers Infused With Almonds

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Stuffed peppers offer a colourful and enticing way to enjoy healthy goodness.


  • 6 medium to large red peppers
  • 125g (4oz) strong cheese
  • 125g (4oz) ground almonds
  • 50g (2oz) wholemeal breadcrumbs
  • 125g (4oz) washed and chopped mushrooms
  • 225g (8oz) tin chopped tomatoes
  • 8 tablespoons vegetable stock, dry cider or red wine
  • 1 peeled and crushed garlic clove
  • Salt and pepper according to taste
  • A mix of grated cheese and breadcrumbs for topping


  1. 1. Preheat the oven to 190°C (375°F), gas mark 5.  Prepare the peppers by cutting them in half and removing the centre along with the seeds.  Give them a good rinse under cold water and place them in a saucepan half-filled with cold water.  When the water has boiled, take the saucepan off the heat.  Drain and place the peppers in a lightly-oiled casserole dish.
  2. 2. Make up the stuffing for the peppers by placing the cheese, nuts, breadcrumbs, mushrooms, stock and garlic in a mixing bowl, tossle the ingredients around with a spoon and season. 
  3. 3. Spoon the mixture into the peppers and sprinkle with the breadcrumbs and cheese. 
  4. 4. Bake in the oven for approximately 40 minutes or until the peppers feel soft to the touch and the stuffing is light golden brown.