Create colourful, vegetarian stuffed peppers with sun-dried tomatoes, and ribbons of spirallized courgettes and onions
Prep:20 mins
Serves 4
4 large red peppers, halved and deseeded (stems left on)100g fresh sundried tomatoes (sometimes called semidried or sun blush), chopped plus 2 tbsp tomato oil1 large red onion, ends trimmed and spiralized on the flat blade of the spiralizer1 large courgette, halved widthways, ends trimmed and spiralized into thin noodles250g pouch pre-cooked spelt100g mixed olives, pips removed and chopped1 small pack of basil, shreddedgreen salad, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Place the peppers cut-side up on a roasting tray. Drizzle over 1 tbsp of the sundried tomato oil, season with sea salt and black pepper then roast for 20–25 mins until the peppers are tender.STEP 2Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the spiralized red onion. Cook for 2–3 mins until softened then transfer to a bowl.STEP 3Add in the remaining ingredients and some seasoning. Once the peppers are cooked, generously fill them with the spelt mix and return to the oven for 5 mins to heat through. Serve with a green salad.
