Ratatouille Stuffed Peppers (MC)
Ingredients
20g wholegrain rice
1 bell pepper, yellow or red
1 tsp olive oil
40g courgette, diced
¼ small red onion, diced
40g aubergine, diced
½ clove garlic, chopped
50g chopped, tinned tomatoes
Salt and pepper to taste
½ tsp pumpkin or sunflower seed mix, roughly chopped
Instructions:
Cook rice as per packet instructions.
Preheat the oven to 200 °C / 180 °C Fan (400 °F) Gas 6. Line a baking tray with greaseproof paper.
Slice the pepper in half longways, remove the core and seeds and place the pepper on the baking tray.
Heat oil in a pan and gently fry vegetable mixture (courgette, red onion and aubergine) for a few minutes over a medium heat until soft, add the garlic and fry for a further 1-2 minutes.
Add tinned tomatoes and cooked rice to the vegetables and season with salt and black pepper to taste, if required.
Fill the pepper halves with the mixture, pressing down firmly and filling above the sides of the pepper.
Sprinkle with chopped seeds and bake in the oven for 15-20 minutes until browned.
Top Tip
Serve with a side of protein, 100g of any leftover cooked meat / chicken / fish / vegetarian option or 1-2 eggs would work well. Alternatively, pop 70g of sliced halloumi in alongside the pepper for the final 10-15 minutes.
