Feta and Pinenut Stuffed Peppers

Name: Feta and Pinenut Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 2 peppers, halved and deseeded; 1 tbsp olive oil; olive oil spray; 1 red onion, peeled and chopped; 350g Tivall mince; 100g cherry tomatoes, halved; 100g low-fat vegetarian feta cheese, crumbled; 4 tbsp toasted pine nuts; 5 tbsp fresh chopped parsley

Serves: 4

Ready in: 15 to 30 mins

Feta and Pinenut Stuffed Peppers Recipe: Veggie

Ingredients
Method

Ingredients:

2 peppers, halved and deseeded

1 tbsp olive oil

olive oil spray

1 red onion, peeled and chopped

350g Tivall mince

100g cherry tomatoes, halved

100g low-fat vegetarian feta cheese, crumbled

4 tbsp toasted pine nuts

5 tbsp fresh chopped parsley

method:

Preheat the oven to 200C/400F/Gas 6. Brush the prepared peppers with olive oil and roast in oven for 15 minutes.
Spray a wok or large frying pan with oil. Cook the onion until golden, add the mince and cook for two minutes. Add in the tomatoes and cook for a further four minutes. Remove from the heat and stir in the remaining ingredients.
Use the mince mixture to fill the peppers. Return to the oven for 10 minutes, until golden and soft. Serve with a simple rocket and baby leaf salad.

Print Recipe www.tivall.co.uk