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Lemon and Chestnut Stuffed Peppers
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Chestnuts are a classic Christmas ingredient, often used in stuffings. This rich, lemony version is used to fill halved peppers and then baked for a colourful meat-free main course. The stuffing is also delicious on its own or used to fill the neck end of a chicken, turkey or goose.
The stuffing can be used to stuff the neck end of a chicken, turkey or goose. Alternatively, roll into 16 walnut-sized balls and bake at 180C, gas mark 4 for 15-20 minutes until golden.
Typical values per serving:
9.1% fat per serving
This recipe was first published in November 2003.