Ratatouille Stuffed Red Bell Peppers

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.

3. 3

   Cook the rice in boiling water according to pack instructions then drain.

4. 4

   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.

5. 5

   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.

6. 6

   Serve with a fresh green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.