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Ratatouille Stuffed Peppers

Serves: 4

Ready in: 30 to 60 mins

Ratatouille Stuffed Peppers Recipe: Veggie Magazine

Ingredients:

5 red peppers

50g wholegrain rice

1 onion, chopped

1 courgette, finely diced

200g tin chopped tomatoes

75g wholemeal breadcrumbs

1tbsp olive oil

method:

  • Preheat the oven to 200C/400F/Gas 6. Halve four of the peppers lengthways, deseed and place on a large baking tray. Cook the rice in boiling water according to pack instructions. Drain.
  • Meanwhile, fry the onion in 1 tbsp oil for five minutes. Finely dice the remaining pepper and add to the onions with the courgette and cook for 2-3 minutes. Stir in the tomatoes and season well. Cook for a further five minutes at least.
  • Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 minutes until nicely browned. Serve with a fresh green salad.
Print Recipe

www.hgca.com

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