Pork And Feta Stuffed Mediterranean Veggies

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A lovely meal, full of flavour and easy to cook in under an hour.

Prep time: 10 mins

Cook time: 50 mins

Serves: 4

Cooking Skill: Easy

Ingredients

500g pork mince (5% fat)
1 aubergine, cut in half lengthwise
1 large courgette, cut in half lengthwise
1 long red pepper, deseeded and cut in half lengthwise
1 tablespoon olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and squashed
3 sprigs fresh thyme
50g easy-cook long grain rice, cooked
1 tablespoon tomato puree
1 x 400g can chopped tomatoes
1 teaspoon Baharat spice mix
2 tablespoons fresh basil, roughly torn
Olive oil, to drizzle
100g Feta cheese or similar, crumbled

Method

Step 1

Scoop out the centre flesh of the aubergine and courgette, leaving at least 1-2 cm rim. Set aside and reserve.

Step 2

Heat the oil in a large pan and cook onion and garlic until soft. Add the remaining ingredients (except the oil, to drizzle), stir thoroughly together and heat through.

Step 3

Place vegetable halves into a large ovenproof baking dish and add the pork mince. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes.

Step 4

Remove foil and add the cheese. Return to the oven for a further 10 minutes until vegetables are tender and cheese has slightly melted.

Step 5

Serve the vegetables with fresh seasonal salad and crusty bread.

Method

Step 1

Scoop out the centre flesh of the aubergine and courgette, leaving at least 1-2 cm rim. Set aside and reserve.

Step 2

Heat the oil in a large pan and cook onion and garlic until soft. Add the remaining ingredients (except the oil, to drizzle), stir thoroughly together and heat through.

Step 3

Place vegetable halves into a large ovenproof baking dish and add the pork mince. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes.

Step 4

Remove foil and add the cheese. Return to the oven for a further 10 minutes until vegetables are tender and cheese has slightly melted.

Step 5

Serve the vegetables with fresh seasonal salad and crusty bread.

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