Stuffed Peppers

Serves 4. Oven Temp: Gas mark 6, 400°F, 200°C

Ingredients

Other items of interest

4 green peppers, halved lengthways & de-seeded

2-3 tbsp olive oil

400g/14oz Quinova Mince

salt & freshly milled black pepper

50g/2oz currants

198g can sweetcorn, drained

185g can tuna, drained & flaked

2 tbsp lemon juice

400g tin chopped tomatoes

1-2 tbsp tomato puree

150ml/5 fl oz vegetable stock

Parmesan shavings to serve or suitable substitute

Method

Place the peppers in an ovenproof dish. In a non-stick frying pan, heat the oil and add the Quinova mince, season well and fry gently over a medium heat for 8-10 minutes. Stir in the currants, sweetcorn, tuna, parsley, lemon juice and 3 tbsp of the chopped tomatoes. Mix well and heat through for a further 2-3 minutes. Remove from the heat and spoon the mixture equally into the halved peppers, top each with a dot of tomato puree. Combine the tomatoes and stock and pour around the base of the peppers. Cover with foil and place in a pre-heated oven for 30-35 minutes.

Serve with salad and top peppers with the parmesan shavings.