Ratatouille Stuffed Peppers Recipe
This recipe tastes and looks great.
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- Preheat the oven to 200°C, gas mark 6.
- Halve 4 of the peppers lengthways, deseed and place on a large baking tray.
- Cook the rice in boiling water according to pack instructions. Drain.
- Meanwhile, fry the onion in 1 tbsp oil for 5 minutes.
- Finely dice the remaining pepper and add to the onions with the courgette and cook for 2-3 minutes.
- Stir in the tomatoes and season well. 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 minutes until browned.
- Serve with a fresh green salad.
- For a non-vegetarian option, stir in some diced ham, salami or cooked chicken before spooning into the pepper shells.