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Roasted stuffed poblano peppers

Last-minute guests? Our simple supper oozes casual sophistication.


Serves: 4
Prep time: 10 minutes
Cook time: 35 minutes
Syns per serving:  FREE

Add 6 Syns if not using Cheddar Cheese as a Healthy Extra.


6 large red poblano peppers, halved lengthwise and seeds removed
Low-calorie cooking spray
6 scallions, finely chopped
2 garlic cloves, minced
4½ cups (11oz) button mushrooms, chopped
1½ cups (7oz) cherry tomatoes, quartered
A small handful of fresh flat-leaf parsley, chopped
½ cup (4oz) tomato sauce with garlic and onions
1 cup (4oz) Cheddar cheese, shredded
A mixed green leaf and tomato salad dressed with lemon juice, to serve


1. Preheat your oven to 350°F. Lay the peppers cut-side up in 2 baking dishes and bake for 8 minutes, or until softened but not browned.

2. Meanwhile, place a skillet sprayed with low-calorie cooking spray over medium heat. Stir-fry the scallions, garlic and mushrooms for 4—5 minutes. Add cherry tomatoes, parsley and tomato sauce and cook for a further 3—4 minutes.

3. Fill the peppers with the tomato mixture and sprinkle with the cheese. Cook in the oven for 15 minutes, or until golden and bubbling. Serve immediately with salad on the side.

Tip: Give it a twist. Add 1 tsp of crushed red pepper flakes with the scallions and 1 tbsp capers with the tomato sauce in step 2, and use 4oz grated parmesan-style cheese in place of the Cheddar.

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