Ratatouille stuffed peppers are so easy! 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
WEIGHT CONVERTER
Method
- Preheat the oven to 200ºC (gas mark 6).
- Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
- Cook the rice in boiling water according to pack instructions then drain.
- 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.
- 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.
Top Tip for making Ratatouille stuffed peppers
For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.
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