Simple Stuffed Peppers

(SERVES 4)

• 4 red (bell) peppers
• 227 g/8 oz/1 small packet diced frozen mixed vegetables
• 1 spring onion (scallion), finely chopped
• 50 g/2 oz button mushrooms, chopped
• 50 g/2 oz/ ½ cup fresh wholemeal or rye breadcrumbs
• 50 g/2 oz/ ½ cup low-fat cheddar cheese, grated
• 1 small egg
• 15ml/1 tbsp light soy sauce
• Salt and freshly ground black pepper

To Serve:

• Poppy seed and Oregano Wedges
• Mixed Green Salad

Cut the tops of the peppers and discard the seeds and membrances inside. Trim the bases so they standup but don`t make holes. Cook the peppers and tops in boiling water for 8 minutes. Drain and stand in roasting tin (pan). Meanwhile, cook the vegetables according to the packet directions, but using only enough water to cover the vegetables. Add the onion and mushrooms for the last minute of the cooking time. Drain and mix with the breadcrumps and cheese. Beat the egg with the soy sauce and stir into the vegetable mixture. Season lightly. Pack into the peppers. Top with the `lids` and bake in preheated oven at 190degree C/375degree F/gas mark 5 for about 20 minutes until tender. Serve with Poppy Seed and Oregano Wedges and Mixed Green Salad.