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Fresh ingredients: peppers, carrots, cheddar, mushrooms
Stored ingredients: vegemince, frozen sweetcorn, onions
Prepare the peppers by running a knife point around the stem and then pulling it out like a plug. Rinse the seeds out of the middle.
For the stuffing, in olive oil, fry vegemince, carrots, sweetcorn, mushrooms and onions. When it looks done, mix it up with a load of grated cheddar, stuff it into the peppers and put them in a hot oven for an hour or so.
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