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Vegetarian chilli-stuffed peppers with feta topping

Ingredients

  1. Step 1 2 large peppers , halved, deseeded but stalks left on
  2. Step 2 1 tsp ground cumin
  3. Step 3 1 tsp ground coriander
  4. Step 4 400g can chopped tomatoes
  5. Step 5 1 red onion , halved and sliced
  6. Step 6 1 garlic clove , finely grated
  7. Step 7 1 red chilli , deseeded and finely chopped
  8. Step 8 1 small aubergine , cut into small cubes
  9. Step 9 220g can kidney beans (not drained)
  10. Step 10 small bunch of coriander , chopped
  11. Step 11 1 large egg
  12. Step 12 25g low-fat feta cheese , finely grated
  13. Step 13 50g low-fat fromage frais
  14. Step 14 2 handfuls rocket
  15. Step 15 lime wedges, for squeezing over
Vegetarian chilli-stuffed peppers with feta topping
Calories: 288 Carbohydrate: 39 g Protein: 19 g Fat: 7 g
Cook time: 35 minutes Prep time: 10 minutes Total time: 45 minutes Servings: 2

TAGS

Main course Starter Mediterranean 2 serving 30-60 minute 4 of 5-a-day Calcium Fibre Folate Meals for two Sara Buenfeld Vegetarian main course Vegetarian Vegetarian stuffed pepper Vitamin c

Directions

  1. Step 1 Heat oven to 190C/170C fan/gas 5. Place the pepper halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.
  2. Step 2 Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.
  3. Step 3 Meanwhile, beat the egg with the feta and fromage frais. Turn the peppers over and pile the aubergine mixture into each one, packing it down as much as you can. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don't worry if some of it flows off, as it will just set in the dish. Serve the peppers on the rocket with lime wedges for squeezing over.