Recipe: Easy stuffed peppers
Try these fabulous meat-free dishes that are not only delicious, but recession-friendly too.
What you'll need
2 red peppers, halved lengthways
2 yellow peppers, halved lengthways
2 tbsp olive oil 1 onion, finely chopped
50g pine nuts
1 courgette, diced
125g easy-cook long-grain rice
300ml hot vegetable stock
400g can chopped tomatoes
150g vegetarian Edam cheese, cut into cubes
Preheat the oven to 180°C/gas 4/350°F. Place the peppers, cut-side up, on a baking tray. Brush the peppers inside and out with 1 tbsp of the oil. Cook in the top of the oven for 35-40 minutes, until softened and lightly charred. Meanwhile, make the stuffing. Heat the remaining oil in a medium pan and cook the onion for two to three minutes until softened. Stir in the pine nuts and courgette and cook for three to four minutes until the pine nuts are lightly toasted. Stir in the rice, stock and tomatoes and bring to the boil.
Season well, then simmer uncovered for 20-25 minutes until the rice is cooked and the liquid absorbed.
Remove the peppers from the oven and, using a spoon, fill the peppers with the rice mixture. Sprinkle over cubes of cheese and return to the oven for five to six minutes or until the cheese has melted. Serve two halves per person.