3
mixed sweet peppers
3 large tomatoes
6 mushrooms
425gms (15oz) vegetarian haggis
2 tablespoons of tomato puree
Vegetable oil
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Halve
and de-seed peppers, destalk mushrooms, cut top from tomatoes,
scoop out (keep and set aside).
Place
scooped out tomato in food processor with puree, pass through
sieve after mixing and spoon blend with haggis. Fill peppers,
tomatoes and mushrooms with mixture.
Brush
with vegetable oil and cover with tin foil before baking in
oven at 200oC (390oF). Bake peppers for 1 hour, and tomatoes
and mushrooms for 30 minutes.
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