South American Stuffed Bell Peppers - cooking recipe

Ingredients

1 tablespoon olive oil
1 red onion, finely chopped
1 large red chili pepper, deseeed and chopped
1 garlic clove, crushed
4 large vine tomatoes, chopped
450 g pumpkin, peeled, deseeded and diced
75 g ready-to-eat dried apricots, chopped
1/2 teaspoon cinnamon
30 g sliced almonds
4 red peppers

Preparation

Preheat oven to 180 degrees C., gas mark 4.
Heat oil in a pan and fry onion 4-5 minutes, stirring until soft.
Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season.
Stuff the peppers with mixture and place in a roasting.
Bake 20-25 minutes, until pumpkin is tender.