Pork and feta stuffed Mediterranean veggies


1 aubergine, cut in half lengthwise

1 large courgette, cut in half lengthwise

1 long red pepper, deseeded and cut in half lengthwise

1tbsp olive oil

1 onion, peeled and roughly chopped

2 cloves garlic, crushed

450g (1lb) lean pork mince

3 sprigs fresh thyme

50g (2oz) easy cook long grain rice, cooked

1tbsp tomato puree

400g can chopped tomatoes

1tsp baharat spice

2tbsp fresh basil, roughly torn

olive oil to drizzle

100g (4oz) feta cheese or similar, crumbled

Take the aubergine and courgette, scoop out the centre flesh, leaving at least 1-2 cm rim. Reserve to use in the filling.

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

Place vegetable halves of aubergine, courgette and pepper into a large baking pan and spoon into them the pork mince mixture. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes.

Remove foil and scatter with cheese. Return to the oven for about 10 minutes until vegetables are tender and cheese has slightly melted.

Serve with fresh seasonal salad and crusty bread.

This recipe is suitable for freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

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