Make these easy, Mediterranean-inspired vegan stuffed peppers for a filling family dinner that packs plenty of flavour. Serve with a fresh green salad
Prep:15 mins
Serves 4
500g passatapinch of chilli flakes2 garlic cloves, finely chopped18 pitted green olives, roughly chopped2 medium red or yellow peppers, halved through the stalks and deseeded250g pouch tomato and basil rice2 medium tomatoes, 1 roughly chopped, 1 finely choppedhandful of basil, chopped3 tbsp toasted pine nuts1-2 tbsp olive oilgreen salad, to serve
STEP 1Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.STEP 2Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don’t worry about any juices that have collected in the bottom – these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.STEP 3Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.
