Mediterranean spelt-stuffed peppers

Sophie Godwin – Cookery writer4Source

3 of 5-a-day fibre iron low calorie low fat pepper stuffed peppers summer vegetarian vegetarian stuffed peppers vitamin c

Ingredients

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 oil

1 large red onion ends trimmed and spiralized on the flat blade of the spiralizer

1 large courgette halved widthways, ends trimmed and spiralized into thin noodles

250g pouch pre-cooked spelt

100g mixed olives pips removed and chopped

1 small pack of basil shredded

green salad to serve

Method

Heat 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.

Meanwhile, 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.

Add 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.