Ratatouille Stuffed Peppers
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
5 red peppers50g wholegrain rice
1 onion, chopped
1 courgette, finely diced
200g tin chopped tomatoes
75g wholemeal breadcrumbs
1tbsp olive oil
method:
- Preheat the oven to 200C/400F/Gas 6. Halve four of the peppers lengthways, deseed and place on a large baking tray. Cook the rice in boiling water according to pack instructions. Drain.
- Meanwhile, fry the onion in 1 tbsp oil for five minutes. Finely dice the remaining pepper and add to the onions with the courgette and cook for 2-3 minutes. Stir in the tomatoes and season well. Cook for a further five minutes at least.
- Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 minutes until nicely browned. Serve with a fresh green salad.
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