Stuffed Peppers (Serves 4-6)

Ingredients
2-3 large red peppers
1 tbsp olive oil
1 clove garlic, peeled and crushed
1 red onion, chopped
1 x 250g pack precooked basmati rice
1 handful of chopped fresh herbs
1 x 200g tin tuna in brine, drained
1x157g tin sweetcorn (drained)
a squeeze of lemon<100g grated mozzarella

Method

1.Preheat oven to 190c, fan 175c, gas mark 5. Cut the red peppers in half (or get an adult to) and take the seeds out, brush them with a little oil and place on a baking tray in the oven for 10 minutes.
2.Fry the onion and garlic in the rest of the oil over a medium heat for 5 minutes. Add the rice and herbs, then stir in the tuna, sweetcorn nd lemon juice.
3.When ready, fill the peppers with as much rice mixture as you can, patting it down. Bake in the oven for 10 minutes, remove and top with the cheese. Bake for a further 5 minutes.
Yum Yum!