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Ratatouille stuffed peppers

(29 ratings)

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Ratatouille stuffed peppers
Ratatouille stuffed peppers
  • Serves: 4

  • Prep time:

  • Cooking time:

    (May need an extra 5 mins)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

For a light but filling meal, these roasted whole peppers stuffed with rice and courgette are perfect. You can add ham or chicken too.

Ingredients

  • 5 red peppers
  • 50g wholegrain rice
  • 1 onion, chopped
  • 1 courgette, finely diced
  • 200g tin chopped tomatoes
  • 75g wholemeal breadcrumbs

For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.

Method

  1. Preheat the oven to 200C (gas mark 6).
  2. Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
  3. Cook the rice in boiling water according to pack instructions then drain.
  4. Meanwhile, fry the onion in 1 tbsp oil for 5 mins. Finely dice the remaining pepper and add to the onions with the courgette and cook for 2-3 mins. Stir in the tomatoes, season well and cook for a further 5 mins.
  5. Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned. Serve with a fresh green salad.

Cook's tip: For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.

www.wholegraingoodness.com

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  • 3
(29 ratings)

Your comments

Tracy

This is a really easy recipe to follow, we've had it twice in one week. LOVE IT

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