A satisfying vegetarian supper that packs in 4 of your 5-a-day. Stuff peppers with cream cheese, beans, aubergine and feta
Prep:10 mins
Serves 2
2 large peppers, halved, deseeded but stalks left on1 tsp ground cumin1 tsp ground coriander400g can chopped tomatoes1 red onion, halved and sliced1 garlic clove, finely grated1 red chilli, deseeded and finely chopped1 small aubergine, cut into small cubes220g can kidney beans (not drained)small bunch of coriander, chopped1 large egg25g low-fat feta cheese, finely grated50g low-fat fromage frais2 handfuls rocketlime wedges, for squeezing over
STEP 1Heat oven to 190C/170C fan/gas 5. Place the pepper halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.STEP 2Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.STEP 3Meanwhile, beat the egg with the feta and fromage frais. Turn the peppers over and pile the aubergine mixture into each one, packing it down as much as you can. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don’t worry if some of it flows off, as it will just set in the dish. Serve the peppers on the rocket with lime wedges for squeezing over.
