Ratatouille Stuffed Peppers

method:

• Preheat the oven to 200C/400F/Gas 6. Halve four of the peppers lengthways, deseed and place on a large baking tray. Cook the rice in boiling water according to pack instructions. Drain.
• Meanwhile, fry the onion in 1 tbsp oil for five minutes. Finely dice the remaining pepper and add to the onions with the courgette and cook for 2-3 minutes. Stir in the tomatoes and season well. Cook for a further five minutes at least.
• Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 minutes until nicely browned. Serve with a fresh green salad.