After a bit of an indulgent weekend, my body is craving lots of lovely vegetables. These stuffed peppers and aubergines are perfect and delicious hot or cold. I crumbled mine with feta cheese, but grated Parmesan, goats cheese or torn mozzarella would all work beautifully. If you want to keep this completely plant based, then try adding seeds or nuts for a completely balanced and nutritious meal.
4 Romano peppers - halved
4 aubergines - halved and the flesh scooped out and diced
1-2 medium onion - finely chopped
5 cloves garlic - crushed
4 medium tomatoes - chopped
400g cooked rice
Herbs - chopped
1/2 block Feta cheese
Preheat the oven to 210 degrees.
Score around the perimeter of the aubergine and scoop out the flesh. Roughly chop and set aside. Drizzle with oil and season. Roast in the oven for 30 minutes. Halve the peppers and removed the seeds. Drizzle with olive oil, season and roast for 15 minutes.
Meanwhile, sauté the onion until soft, add the garlic and the chopped aubergine and drizzle with a little extra oil. Season and cook until soft and silky. Add the tomatoes and cook for 5 minutes. Stir through the rice and any chopped herbs. Add the rice filling to the halved aubergines and peppers. Crumble the feta on top and cook for a further 10 minutes. Delicious hot or cold.