Mediterranean spelt-stuffed peppers

• large red peppers↗4

  halved and deseeded (stems left on)

• fresh sundried tomatoes↗100g g

  (sometimes called semidried or sun blush), chopped plus 2 tbsp tomato oil

• large red onion↗1

  ends trimmed and spiralized on the flat blade of the spiralizer

• large courgette↗1

  halved widthways, ends trimmed and spiralized into thin noodles

• pouch pre-cooked spelt250g g
• mixed olives100g g

  pips removed and chopped

• small pack of basil1

  shredded

• green salad

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Place the peppers cut-side up on a roasting tray. Drizzle over 1 tbsp of the sundried tomato oil, season with sea salt and black pepper then roast for 20–25 mins until the peppers are tender.

2. 2

   Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the spiralized red onion. Cook for 2–3 mins until softened then transfer to a bowl.

3. 3

   Add in the remaining ingredients and some seasoning. Once the peppers are cooked, generously fill them with the spelt mix and return to the oven for 5 mins to heat through. Serve with a green salad.