300 calorie meal recipe for 2 people, takes only 25 mins; recipe has pepper, ground cumin, ground coriander, chopped tomato, red onion, garlic clove, red chilli, aubergine, kidney bean, coriander, large egg, feta cheese, fromage frais, rocket and lime.
Chilli-stuffed peppers with feta topping
Course: 300 calorie meal
Servings
2
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 220g can kidney bean (don't drain them)
- Coriander: small bunch coriander, chopped
- Garlic Clove: 1 garlic clove, finely grated
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Chopped Tomato: 400g can chopped tomato
- Red Onion: 1 red onion, halved and sliced
- Pepper: 2 large peppers, halved, deseeded but stalks left on
- Feta Cheese: 25g low-fat feta cheese, finely grated
- Rocket: 2 handfuls rocket
- Lime: lime wedges, for squeezing over
- Aubergine: 1 small aubergine, cut into small cubes
- Ground Cumin: 1 tsp ground cumin
- Large Egg: 1 large egg
- Ground Coriander: 1 tsp ground coriander
- Fromage Frais: 50g low-fat fromage frais
Directions
- Heat oven to 190C/170C fan/gas 5. Place the pepper halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.
- Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, aubergine and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.
- Meanwhile, beat the egg with the feta and fromage frais. Turn the peppers over and pile the aubergine mixture into each one, packing it down as much as you can. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don't worry if some of it flows off, as it will just set in the dish. Serve the peppers on the rocket with lime wedges for squeezing over.
