RECIPE: Mediterranean Stuffed Peppers

I'm always trying to think of new things to cook for dinner - meals which won't take too long to prepare after a long day in the office, which will fill me up and keep me happy, as well as allowing me to stay (relatively) healthy.

I found myself researching stuffed pepper recipes on Google one lunchtime and found one which inspired me to go ahead and make my own. It sounded so easy, tasty and most importantly, quick!

After finding this particular recipe on BBC Good Food I decided to buy my ingredients and give it a go with my initiative. I ended up using some ideas from this recipe but tweaking is a little to suit my tastes. They're really simple and taste so good for the short time they take to prepare!

You will need:

• 1 pack Mediterranean microwaveable rice
• 2 fresh peppers (or 1 if you want leftover filling)
• Black olives
• Apetina Mediterranean cheese (or Feta)
• 1 courgette
• Pack of mushrooms
• Olive Oil

(serves two...or one, if you're like me!)

1. Turn the oven up to about 200 degrees / gas mark 5/6 (this was a 'guestimate' to be honest, so go with your instinct).
2. Halve your peppers and take the middle out, so that they form pepper 'boats'. 
3. Microwave the rice as per instructions.
4. While the rice is cooking, slice as many mushrooms and as much of the courgette as you want, and fry off in the olive oil in a pan.
5. Once the rice is done, tip into a bowl and mix in the courgettes and mushrooms.
6. While making the filling, put the peppers on a plate and place in the microwave for around 3 minutes (check regularly as this will vary - they need to be soft to your personal taste. It depends if you want a bit of bite)
7. Slice the olives and mix into filling.
8. Cube the cheese (as much as you want) and mix in too, so that it crumbles throughout the mixture.
9. Take the halved peppers (gently - they'll be hot and soft!) and spoon in your mixture. If you're making just one pepper, save the rest of the filling for a salad the next day, or eat while you wait for the peppers to cook!
10. Top with a little more cheese (or a lot, if you're like me) and carefully place on a baking tray with a spatula.
11. Pop into the oven for around 10 minutes, or until the pepper is starting to char slightly. This again is personal preference - it depends how you like your veg! They may stick to the baking tray so be careful!
12. Remove and serve with a salad.

Et voila! It's really simple, but totally delicious! You don't just have to use these fillings either; I'm now thinking of making it using...

• Goat's Cheese, green pesto and pine nuts.
• Curried rice with chick peas, spinach and paneer cheese.
• Couscous, feta, olives and lots of char-grilled vegetables.
• Tomato rice, cherry tomatoes, olive oil, mozzarella cheese and basil.

Jo

xxx