Veggie stuffed peppers recipe
 These veggie stuffed peppers are full of colour and flavour for a satisfying vegetarian midweek meal – the perfect option if you’re trying to eat less meat. Each serving provides 464 kcal, 16g protein, 37g carbohydrates (of which 17g sugars), 25g fat (of which 5.5g saturates), 14g fibre and 2.4g salt. 4 large red peppers, cut in half lengthways, seeds removed 1 tbsp olive oil2 red onions, diced 4 garlic cloves, crushed175g/6oz mushrooms, chopped 1 large courgette, diced400g tin chopped tomatoes½ tsp cayenne pepper3 tsp smoked paprika1 tsp rock salt1 tsp black pepper2 x 400g tins mixed beans 100g/3½oz pitted black olives, roughly chopped (optional)280g jar sun-dried tomatoes in oil, drained and finely chopped125g/4½oz mozzarella ball, roughly chopped (optional) chopped fresh parsley or basil, to garnish 4 large red peppers, cut in half lengthways, seeds removed 1 tbsp olive oil 2 red onions, diced 4 garlic cloves, crushed 175g/6oz mushrooms, chopped 1 large courgette, diced 400g tin chopped tomatoes ½ tsp cayenne pepper 3 tsp smoked paprika 1 tsp rock salt 1 tsp black pepper 2 x 400g tins mixed beans 100g/3½oz pitted black olives, roughly chopped (optional) 280g jar sun-dried tomatoes in oil, drained and finely chopped 125g/4½oz mozzarella ball, roughly chopped (optional) chopped fresh parsley or basil, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers on a large baking tray, cut side up. Roast for 20–25 minutes or until they start to blister. Remove from the oven and set aside.While the peppers are roasting, heat the oil in a large pan and cook the onions and garlic for about 5 minutes until softened but not browned.Add the mushrooms, courgette and tomatoes, together with the cayenne pepper, paprika, salt and pepper, and fry for 5 minutes until the mushrooms soften.Finally, add the mixed beans, black olives and sun-dried tomatoes. Stir well, reduce the heat to low, and simmer for about 5 minutes.Spoon the vegetable mixture into the roasted peppers, filling them generously. Sprinkle with mozzarella. Put the peppers back in the oven for 3–5 minutes, until the cheese starts to brown and melt.To serve, sprinkle the peppers with freshly chopped herbs. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers on a large baking tray, cut side up. Roast for 20–25 minutes or until they start to blister. Remove from the oven and set aside. Put the peppers on a large baking tray, cut side up. Roast for 20–25 minutes or until they start to blister. Remove from the oven and set aside. While the peppers are roasting, heat the oil in a large pan and cook the onions and garlic for about 5 minutes until softened but not browned. While the peppers are roasting, heat the oil in a large pan and cook the onions and garlic for about 5 minutes until softened but not browned. Add the mushrooms, courgette and tomatoes, together with the cayenne pepper, paprika, salt and pepper, and fry for 5 minutes until the mushrooms soften. Add the mushrooms, courgette and tomatoes, together with the cayenne pepper, paprika, salt and pepper, and fry for 5 minutes until the mushrooms soften. Finally, add the mixed beans, black olives and sun-dried tomatoes. Stir well, reduce the heat to low, and simmer for about 5 minutes. Finally, add the mixed beans, black olives and sun-dried tomatoes. Stir well, reduce the heat to low, and simmer for about 5 minutes. Spoon the vegetable mixture into the roasted peppers, filling them generously. Sprinkle with mozzarella. Put the peppers back in the oven for 3–5 minutes, until the cheese starts to brown and melt. Spoon the vegetable mixture into the roasted peppers, filling them generously. Sprinkle with mozzarella. Put the peppers back in the oven for 3–5 minutes, until the cheese starts to brown and melt. To serve, sprinkle the peppers with freshly chopped herbs. To serve, sprinkle the peppers with freshly chopped herbs.