This stuffed pepper is low in saturated fat and a good source of fibre which will keep you fuller for longer. Tomatoes are a good source of Vitamin A and C which helps to protect cells and tissue and also helps to keep them healthy.  They are also a good source of thiamine, niacin, folate, magnesium and copper. The combination of peppers and tomatoes can contribute towards one of your five portions fruit/vegetables per day. The parmesan cheese is a good source of phosphorus, and a very good source of protein and calcium for healthy bones and teeth.

Ingredients - (serves 4)

2 tbsp olive oil
2 tbsp balsamic vinegar
4 good size red/green peppers
2 cloves of garlic, crushed
3 stems of fresh basil chopped
10 fresh tomatoes
Ground black pepper & salt
50g of grated parmesan
Chopped parsley

Method:
1. Firstly boil the kettle and place the tomatoes into a heat proof bowl

2. Pour the boiling water over the tomatoes until they are fully covered, set aside for 10 minutes.

3. Drain the tomatoes and skin then deseed and chop them.

4. Add the chopped garlic, chopped basil and plenty of seasoning to the tomatoes, then add olive oil & balsamic vinegar and stir well.

5. With a sharp knife cut the peppers in half horizontally, cut through the stalk so each half has some stalk in place then deseed the pepper.

6. Lay the peppers onto a baking sheet and fill with the tomato mix, sprinkle with parmesan.

7. Bake in the oven for 30 mins at 170 degrees until the pepper is wrinkled and the top golden brown, garnish with parsley and serve with salad and crusty bread.

Page last reviewed on 28/03/2015

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