Why you should put a stuffed pepper in your Christmas dish – and what to expect next year

We all have a stuffed vegetable, but how many can you get your hands on?

It’s a staple in the Christmas dinner, but what do you get when you’re craving something sweet and spicy?

Well, it’s the answer to our question.

Our stuffed peppers article This stuffed pepper recipe will satisfy your Christmas dinner craving.

Ingredients 2 cups finely chopped fresh ginger 1 tsp ground cloves 2 tbsp olive oil 2 large red potatoes (or 6 medium) 3 tbsp chopped parsley 1/4 cup finely chopped scallions 1/2 tsp salt 2 tbsp chopped coriander 1 tbsp chopped fresh rosemary (or 1/8 tsp) 1 tsp dried thyme 2-3 leaves of fresh rose or parsley, coarsely chopped Instructions In a large saucepan heat the oil.

Add the ginger and cloves, and cook for 10 minutes.

Add parsley and scallons and cook until they soften.

Add in the reserved chopped parsleys and cook over a medium heat for another 10 minutes, stirring occasionally.

Add all the ingredients to the saucepan and bring to the boil.

Reduce the heat and simmer for about 30 minutes, or until the potatoes are tender.

(Alternatively, if using potatoes, heat in a large pot over a low heat until they’re tender.

Serve immediately, garnished with fresh rose leaves.) 3.2.2925