Ingredients:
2 peppers, halved and deseeded
1 tbsp olive oil
olive oil spray
1 red onion, peeled and chopped
350g Tivall mince
100g cherry tomatoes, halved
100g low-fat vegetarian feta cheese, crumbled
4 tbsp toasted pine nuts
5 tbsp fresh chopped parsley
method:
- Preheat the oven to 200C/400F/Gas 6. Brush the prepared peppers with olive oil and roast in oven for 15 minutes.
- Spray a wok or large frying pan with oil. Cook the onion until golden, add the mince and cook for two minutes. Add in the tomatoes and cook for a further four minutes. Remove from the heat and stir in the remaining ingredients.
- Use the mince mixture to fill the peppers. Return to the oven for 10 minutes, until golden and soft. Serve with a simple rocket and baby leaf salad.
