Ratatouille Stuffed Red Bell Peppers |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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For a light but filling meal, these roasted whole peppers stuffed with rice and zucchini are perfect. For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells. Ingredients:
5 red peppers |
2 ounces whole grain rice |
1 onion, chopped |
1 zucchini, finely diced |
7 ounces chopped tomatoes |
2 1/2 ounces whole wheat breadcrumbs |
Directions:
1. Preheat the oven to 400°F.
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 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes.
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.
6. Serve with a fresh green salad.
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