Stuffed peppers

4 large red peppers

250g quark

3 garlic cloves, peeled and crushed

25g finely chopped basil

Salt and freshly ground black pepper

200g cherry tomatoes, halved

Low calorie cooking pray

Chopped basil and parsley, to garnish

one large onion

two cloves garlic

150g dried red lentils

mushrooms - as many as you want

bouillon powder

brown or white spaghetti

cans tomatoes x 2

cheese and basil (optional) 

couple of spoons of italian seasoning

Ingredients

You can add cheese to the filling if you want; mozzarella goes perfectly with tomatoes and basil but goats cheese and feta also taste delicious in roasted peppers

Method

Syns per serving:

Free on Extra Easy, Original and Green

1.     Preheat the oven to 240°C/Gas 9.

2.    Using a small knife, cut the tops off the peppers and reserve, then scoop out the seeds. Sit the peppers on a microwaveable plate, cut-side up, and cook in the microwave on high for 5-6 minutes or until they have wilted and softened.

3.    Meanwhile, mix the quark, garlic and chopped basil together and season well.

4.    Spoon half of the cherry tomatoes into the base of the peppers, then spoon the quark mixture over them.

5.    Top with the remaining cherry tomatoes and the reserved lids, spray with low calorie cooking spray and place on a baking sheet, cut side up. Place in the oven for 8-10 minutes.

6.    Remove and serve immediately or at room temperature sprinkled with chopped basil and parsley.