Pork and ricotta stuffed peppers

Serves 4-6
Yellow and red capsicums will be more sweet than their green counterparts, so feel free to just go woth one colour, especially if you find a particular kind on special. I suggest serving 2 capsicum halves for the adults and 1 per child. I used a tub of low fat ricotta for this recipe.

For the stuffed peppers:

To serve:

  • 1 cup tomato pasta sauce
  • fresh parsley or coriander leaves

Preheat oven to 200C (180C fan forced, 400F, gas mark 5).

To make the stuffed peppers: mix together pork mince, ricotta, chopped spring onions and Shawarma spice blend. Spoon mixture into the capsicum halves and place them into a roasting tray.

To roast: place stuffed peppers into the preheated oven and cook for 20 minutes.

To serve: remove from oven and transfer onto your serving plates. Serve with some pasta sauce and fresh herbs.