- 1 Large Red Bell Pepper
- 1 Large Yellow Bell Pepper
- 1 Medium Aubergine
- 1 Large Courgette
- Low Calorie Cooking Spray
- 1 Onion
- 4 Cloves Garlic Cloves
- 3 tbsp Tomato Puree
- 2 tbsp Flat Leaf Parsley
- 1/2 tsp Red Chillies
- 150 ml Vegetable Stock
- 150g Fat Free Cottage Cheese
- 2 Slices Lean Back Bacon
Stuffed & Baked Peppers
Another firm favourite of my slimming world dinners would include these two way stuffed peppers. Syn Free
For the two way you can stuff the peppers purely with the vegetable rice, and for the two way you can add the cottage cheese and wrap in lean back bacon.
The vegetable rice is also great for a side dish!
Pre-heat oven 160C/140C Gas 3
Slice the tops off the peppers and set to one side to use the lids. scrape out the seeds and any white pith, discard pith and seeds.
Using a teaspoon or ice cream scoop, scoop out the aubergine and courgette to create a shell to fill the finely diced flesh.
Spray a wide, non-stick frying pan with low calorie cooking spray, and place over a medium heat. Cook the onion and garlic for 5-6 minutes or until softened. Then add the diced aubergine and courgette. Reduce the heat to medium and cook for a further 5-6 minutes stirring regularly.
Add the tomato puree, rice and 250ml water. Bring to the boil and simmer for 8-10 minutes. Stir in the chopped herbs and chilli flakes, and season to taste.
For the two way mix into half the mixture with the cottage cheese and wrap with the back bacon.
Arrange the prepared vegetables in a deep oven proof dish and fill with the rice mixture. Replace the lids on the peppers and pour the stock into the dish around the vegetables. Cover tightly with foil and cook for 20 minutes or until the rice and vegetables are cooked through and tender. And serve.