Ratatouille Stuffed Red Bell Peppers

• 5 red peppers
• 2 ounces whole grain rice
• 1 onion, chopped
• 1 zucchini, finely diced
• 7 ounces chopped tomatoes
• 2 1/2 ounces whole wheat breadcrumbs

1. Preheat the oven to 400u0b0F.
2. Halve 4 of the peppers lengthways, de-seed and place on a large baking tray.
3. Cook the rice in boiling water according to pack instructions then drain.
4. Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes.
5. Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned.
6. Serve with a fresh green salad.

red peppers, grain rice, onion, zucchini, tomatoes, whole wheat breadcrumbs

Taken from www.food.com/recipe/ratatouille-stuffed-red-bell-peppers-324150 (may not work)