Ratatouille Stuffed Red Bell Peppers - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0F.
Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
Cook the rice in boiling water according to pack instructions then drain.
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.
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.
Serve with a fresh green salad.