• 6 red peppers
  • 6 cups chopped mixed vegetables (e.g., potato, pumpkin, carrot, cauliflower, broccoli, zucchini)
  • 1/3 cup light cream
  • 1/2 packet French onion soup mix, low sodium
  • 6 cucumber slices (for wheelbarrow wheels)
  • 12 green beans (for wheelbarrow handles)
  1. Cut away one side of each pepper to form a wheelbarrow shape. Remove and discard the seeds and inner membrane.
  2. Place onto an oven tray, cut side up.
  3. Chop vegetables (including remaining pepper pieces) into small pieces or thin slices.
  4. Put all vegetables into a large bowl.
  5. Add cream and soup mix. Stir to combine.
  6. Pack vegetable mix into peppers, piling high as the vegetable will collapse as they cook.
  7. Bake at 350 degrees Fahrenheit for 1 hour, or until the vegetables are tender.
  8. While the stuffed peppers cook, boil water and cook the green beans until tender.
  9. Allow to cool a little.
  10. Cut an incision in the pointy end of the peppers and insert a cucumber wheel.
  11. Make incisions in peppers where the handles go and insert green bean handles.