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    Lemon and Chestnut Stuffed Peppers

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    Lemon and Chestnut Stuffed Peppers

    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.

    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes

    Serves: 4


    • 125g fresh breadcrumbs
    • 3 tbsp extra virgin olive oil
    • Grated zest of 2 lemons
    • 50g sultanas
    • 1 tbsp rum or brandy
    • 2 salad onions, washed and finely sliced
    • 200g pack Merchant Gourmet Cooked & Peeled Whole Chestnuts, finely chopped
    • 1 medium egg yolk
    • 4 small red or orange peppers
    • 125g pack Galbani Italian Santa Lucia Mozzarella


    1. Preheat the oven to 180°C, gas mark 4. In a large bowl, mix together all the ingredients except the peppers and mozzarella. Season generously with salt and freshly ground black pepper.
    2. Using a sharp knife, cut the peppers in half through the stalk. Deseed and divide the stuffing equally between the pepper halves.
    3. Place in a baking tin. Grate the mozzarella and sprinkle over the top. Bake for 25-30 minutes until golden and the peppers are tender. Serve immediately.

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    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.


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