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Stuffed Peppers


4 peppers, any colour
4 medium tomatoes
8 medium closed cup mushrooms
1 buffalo mozzarella cheese
Great Ness Rapeseed Oil
Salt and pepper to taste


Cut peppers in half length ways and de-seed. Coarsely chop tomatoes and divide evenly between peppers. Quarter mushrooms and divide evenly between peppers. Drizzle Great Ness Oil over each pepper and season. Add a little mozzarella to each. Place on an oiled baking tray and place in a hot oven, about 180℃ for about 30 to 40 mins.

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