Vegetarian Stuffed Peppers by Nikki, York

Ingredients:

• 2 red peppers
• 1 bag realeat soya mince
• 1 medium onion (chopped)
• 2 cloves garlic (crushed)
• 1 tablespoon olive oil
• 1 carton or bottle of passata
• 1 tablespoon tomato puree
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian herbs
• 3 oz cheddar cheese (grated)

Cooking Time:

30 min

Cut the peppers into halves, clean out the seeds and microwave for 2 minutes until just starting to soften. Put 2 pepper halves into 2 ovenproof serving dishes.

Heat the olive oil in a large pan. Add the chopped onion and garlic and fry until softening and just starting to brown. Add the soya mince and keep stirring for a few minutes to stop the mince sticking to the bottom of the pan.

Add the passata, the tomato puree, the Worcestershire sauce and the herbs. It may also be necessary to add some water as the soya mince cooks and absorbs liquid.

Cook this mixture for about 15 minutes, stirring now and again, and it should be like a thick, bolognese sauce.

Spoon this mixture into the pepper halves, and sprinkle over a generous amount of grated cheese.

Bake in a hot oven for 15 minutes, until it is bubbling and the cheese is brown.