Stuffed red peppers

You will need
2 tbsp light olive oil
2 large flat mushrooms, chopped
2 yellow peppers, deseeded and chopped
4 small courgettes, chopped
4 large ripe tomatoes, skinned, deseeded and chopped
1 medium white onion, chopped
2 garlic cloves, finely chopped
1 tsp sugar
1 tbsp red wine vinegar
350g jar Seeds of Change cherry tomato, basil and parmesan sauce
1 small bunch basil, finely chopped
1 small bunch mint, finely chopped
4 red peppers, halved and deseeded
50g Parmesan cheese, finely grated

Directions
Preheat the oven to 180ºC/350ºF/Gas Mark 4.

Heat 1 tablespoon of the oil in a large frying pan. Fry the mushrooms for 3 minutes, then tip them into a large bowl and set aside. Repeat the process with the yellow peppers, courgettes and tomatoes, putting them all in the same bowl as you go.

In the same frying pan, add 1 further tablespoon of oil and fry the onion for 5 minutes, then add the garlic and sugar. After 5 more minutes add the vinegar and the Seeds of Change sauce. When hot, add all the cooked vegetables and season with salt and pepper. Cook for 10 minutes, then add the herbs,

Place the red peppers onto a roasting tray, cut side up. Spoon the vegetable mixture into them. Sprinkle with the Parmesan cheese and bake in the oven for 15-20 minutes. Serve with some fresh salad leaves

Tip
You can add chickpeas or pinto beans to this vegetarian dish and spice it up with a little Tabasco sauce.

This recipe was created by Arthur Potts Dawson in line with the Seeds of Change 'Great Flavours, Well Grown' campaign for more information visit www.seedsofchange.co.uk