Stuffed peppers bake
Fill peppers with mixed grains and feta, then bake in a tomato sauce for an easy, balanced midweek meal that delivers three of your five-a-day
- Prep:8 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 438
- fat 20g
- saturates 6g
- carbs 45g
- sugars 0g
- fibre 9g
- protein 15g
- salt 0.9g
Ingredients
- 400g pouch microwave mixed grains
- 130g feta, crumbled
- ½ small bunch of mint, leaves picked and finely chopped
- 400g can chopped tomatoes
- 1 lemon, zested and juiced
- 1 tbsp honey
- 4 mixed coloured peppers, halved and deseeded (stalk left intact)
- 50g pine nuts, toasted
Method
Heat the oven to 220C/200C fan/gas 7. Mix the grains, feta and mint together in a bowl with 1 tbsp hot water to loosen, then season. Tip the tomatoes, lemon zest and juice and honey into the base of a shallow casserole or ovenproof dish, then season and stir to combine.
Arrange the peppers in the dish over the tomato mixture, cut-side up. Spoon the feta and grains mixture into the pepper halves to fill them. Cover with a lid or foil and bake for 30 mins. Uncover and bake for another 5 mins until the peppers are soft and the filling is lightly golden. Sprinkle over the pine nuts to serve.
