Mediterranean potato salad
Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad
Vegan stuffed peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g passata
- pinch of chilli flakes
- 2 garlic clovesfinely chopped
- 18 pitted green olivesroughly chopped
- 2 medium red or yellow peppershalved through the stalks and deseeded
- 250g pouch tomato and basil rice
- 2 medium tomatoes1 roughly chopped, 1 finely chopped
- handful of basilchopped
- 3 tbsp toasted pine nuts
- 1-2 tbsp olive oil
- green saladto serve
Nutrition: per serving
- kcal285
- fat14g
- saturates1g
- carbs30g
- sugars11g
- fibre4g
- protein7g
- salt0.79g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
step 2
Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don’t worry about any juices that have collected in the bottom – these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
step 3
Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.
