Mac and Cheese Stuffed Peppers 


3 large peppers

1 garlic clove

1 onion

1 cup of Spinach 

half a cup of mixed bean sprouts (mung etc)

1 table spoon of coconut oil

2 Yellow Tomatoes 

1 Amy’s Kitchen Gluten Free Mac and Cheese

Mixed Salad for serving

How to Cook:

Cut the peppers in half and de-seed them. Pop them in the oven for about 15 minutes.

Dice the onion and tomatoes. Put the oil in a wok / frying pan and turn the heat on to a medium temperature and put the onions in, once they are a bit see-through add the tomatoes, bean sprouts and spinach and crush the garlic and pop it in too. Cook for around 10-15 minutes.

Pop the Amy’s Kitchen Gluten Free mac & cheese into the microwave according to the instructions (around 5 minutes in total). 

Take the peppers out and mix the mac and cheese and vegetables together and fill the peppers with the mixture.

Put it all back into the oven for around 20 minutes or until browned and crispy on top. 

Serve on a bed of salad and enjoy! You can make the mac and cheese from scratch which I have done many times but this is a nice and easy option if you don’t have much time.

I served it with infused water including oranges, lemons and cucumber to wash it down and read the new Shoes Up and The Hundreds magazines while I ate. I like to multi-task!

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