With its great balance of flavours and spices, this dish provides protein as well as vitamin C from the peppers, and antioxidants from the tomatoes.
Serves 2 / moderate
- 1 teaspoon harissa paste*
- 2 red peppers
- 1 tablespoon olive oil
- 1 tablespoon pine nuts
- 80g (3oz) feta cheese, crumbled
- 1 courgette, grated
- 1 tomato, diced
- 1 handful of chopped basil
- sea salt flakes and pepper
- green salad, to serve
Your choice of protein
- 120g (41⁄2oz) salmon fillet
- 120g (41⁄2oz) chicken breast
- 200g (7oz) canned green lentils, rinsed and drained (do not use if following FODMAP FRIENDLY)
- 120g tofu steak
How to make it
Preheat the oven to 180°C (350°F), Gas Mark 4.
Rub the salmon fillet or chicken breast, if using, with the harissa paste and leave to marinate for 30 minutes. Transfer to an ovenproof dish, cover and bake the chicken for 25 minutes or the salmon for 15 minutes, until cooked through.
Slice the tops off the peppers and scoop out the seeds.
Place in an ovenproof dish, drizzle with oil and bake for 10 minutes.
At the same time, spread the pine nuts on a baking sheet and bake for 5–7 minutes, stirring from time to time, until golden.
Place the pine nuts in a mixing bowl with the feta, courgette, tomato and basil. Season to taste and mix well. If using lentils, stir them into the vegetable mixture with the harissa.
Remove the peppers from the oven and stuff with the feta mixture. Take care – they’ll be hot! Return the peppers to the oven and bake for 10–15 minutes.
Serve one stuffed pepper with your chicken or fish, if using, accompanied by a green salad.
Allow the other pepper to cool, then cover and store in the refrigerator overnight, and enjoy for lunch tomorrow with a mixed salad.