Vege Stuffed Peppers

Vege stuffed peppers using @thebodycoach recipe for inspiration. We loved these! 😍

Serves 2 plus enough for lunch the next day 🤣🙌

INGREDIENTS

3 peppers cut in half and deseeded

Olive oil

1 red onion, chopped

3 spring onions, chopped (save some for serving)

1/2 aubergine, cubed

1/2 courgette, cubed

Seasoning

1tsp ground cumin

1tsp smoked paprika

8 button mushrooms, quartered

1/2 220g bag Uncle Ben’s Quinoa Tomato and Basil rice

185g tin mixed beans, drained and rinsed

Half a 400g can chopped tomatoes

60g spinach

Grated cheddar cheese

1 avocado sliced

Chopped fresh coriander

METHOD

1) Put the pepper halves in an ovenproof dish, drizzle lightly with olive oil and cook at 200oC for 10 minutes.

2) In a frying pan, heat 2tbsp olive oil and gently fry all the vegetables except the spinach and mushrooms.

3) Season with salt, pepper and both spices.

4) Add the button mushrooms and rice and continue to fry.

5) Pour in the beans and tomatoes and heat through.

6) Add the spinach and stir through the rice until wilted.

7) Fill the peppers with the rice mixture, top with grated cheese and return to the oven for a further 10 minutes.

8) Serve sprinkled with coriander and spring onions, sliced avocados and any left over rice mixture.

Aubergine with Yoghurt, Chilli and Honey

Aubergine with Yoghurt, Chilli and Honey from @sainsburysmagazine August issue by @genevieveeats

I always love to try new recipes and this was a little different. It is griddled aubergine topped with Greek yoghurt mixed with fresh garlic, sprinkled with chopped mint, walnuts and chillis, drizzled with sherry vinegar and honey. On my first attempt, whilst it tasted amazing, I was a little flustered by trying to get all the components ready. However, the second time I made it, I prepared everything in advance and it was a breeze to make 🙌 We ate it like canapés by picking up a piece of aubergine covered with all the amazing toppings and devouring it. Like I said, it is a little different and whilst our 10 year old tried it but wasn’t sure, our 13 year old wolfed down slice after slice! 🤣

Hidden veg sauce and meatballs

Last night we had turkey meatballs and hidden veg sauce. I haven’t made a hidden veg pasta sauce in years as my children are older and I don’t believe there’s any need to hide the vegetables now (although my 10 year old still pushes courgette round her plate!). However, it’s a great way of getting vegetables into younger children and also it suits people who don’t particularly like the texture of certain foods.

The @morrisons turkey meatballs are a healthy alternative to beef especially if you cook them in the oven rather than frying them. They’re also really convenient if you don’t want to make your own.

INGREDIENTS

Turkey meatballs

1 tbsp olive oil

1 red pepper, chopped

1 red onion, chopped

1/2 courgette, chopped

1 clove garlic, crushed

Seasoning

1 and half 400g tins chopped tomatoes

Spaghetti

Fresh basil

Parmesan

METHOD

1) Bake the meatballs in an ovenproof dish (no oil) at 180oC for 20 minutes.

2) While they’re cooking, fry the vegetables in the olive oil.

3) After 10 minutes, add 1 crushed clove of garlic and cook for a further minute.

4) Season, then add the tomatoes and heat through.

5) Turn off the heat and allow to cool slightly. Then blend in a nutribullet or use a hand blender.

6) Pour back into the pan, add the cooked meatballs and heat through.

7) Serve with spaghetti, fresh basil and grated Parmesan.

Halloumi and roasted veg

Roasted vegetables with halloumi seasoned with za’atar spice mix and couscous.

I got this dinner idea from @what_i_cooked_for_dinner this week. She made a ratatouille but I couldn’t as I didn’t have any tomatoes in #neverhavetherightingredients 🤦‍♀️🤣 However, the roasted vegetables were lovely. I chopped a courgette, aubergine, 2 red onions and 1 red pepper roughly and tossed in olive oil and seasoning. Roasted at 200oC for 30 minutes.

The za’atar spice mix is from @morrisons and tasted delicious, it made such a difference to the halloumi. I seasoned one side of the halloumi with it and fried the slices on a high heat for around 4 minutes each side.

The couscous was a bit random but worked- mix 2 tsp red pesto and a vegetable stock cube into 150g dried couscous and cover a thumb width high with boiling water. Cover for 5 minutes, season and drizzle with a little olive oil then lightly separate the grains with a fork.