Ratatouille Stuffed Red Bell Peppers

Submitted by English_Rose

"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."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 4

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.