Pizza Stuffed Peppers + Salad (MC)

Ingredients

• 1 tsp olive oil

• ½ small onion, diced

• ¼ courgette, grated

• 4 mushrooms, diced

• Black pepper, to taste

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 3 tbsp tinned lentils, drained and rinsed

• 100g passata

• 1 red pepper

• 3-4 slices of pepperoni (or 2 slices of deli ham/cooked chicken)

• 30g cheese, grated

• Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)

Instructions

1. Preheat the oven to 180°C (fan) / 200°C / Gas 6.

2. Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 2–3 minutes until softened.

3. Add the courgette and mushrooms to the pan. Cook for another 3–4 minutes until softened.

4. Season with black pepper, paprika, and oregano. Stir in the lentils and passata and cook for 2–3 minutes until slightly thickened. Remove from the heat.

5. Slice the red pepper in half lengthways and remove the seeds.

6. Place the pepper halves on a baking tray and spoon the mixture into them.

7. Top with the pepperoni (or ham/chicken) and sprinkle with grated cheese.

8. Bake in the oven for 15–20 minutes, until the peppers are tender and the cheese is golden and bubbling.

9. Serve with a side of salad of your choice.

Dinner

Serves: 1