2 bell peppers, 1 can cannellini beans, 75g feta, 2 salad onions, 1 tbsp chopped mint, 125ml passata tomatoes.
Serves: 2 Preparation: 30 minutes
As you can probably tell, I'm still obsessed with Greek food. It is entirely possible that I shall be naming my son Stavros at this rate, because I seem to have craved nothing but Greek food since the day I became pregnant! A stuffed pepper is a thing of beauty - the healthy alternative to a pie in my opinion. You can fill them with just about anything successfully, and without pastry most fillings are healthy, delicious and super low maintenance to prepare. A pepper is a marvellous thing. I like to pre-roast them before stuffing them and roasting them again until the skin is almost completely blackened and has infused the centre with luscious tangy juices. There is a special place in my heart for this wonderful tangy mint and bean combination. So simple, so satisfying, so low-carb!
1) Slice the top from the pepper (do not discard the lid) and scoop out the core and seeds. Roast in the oven for 15 minutes at a high heat.
2) Drain and rinse the cannellini beans and add to a milk pan along with the passata, mint and finely sliced salad onions. Heat for 5 minutes, stirring regularly until the beans are cooked. Season to taste.
3) Dice the feta and set aside.
4) Layer the beans and feta in the pepper, packing it down tightly until it is full to bursting. Replace the lid and return to the oven to roast for a further 10 minutes at 200 degrees, then serve!