A good lunchtime fix this one, easy to assemble from leftovers and the store cupboard at short notice.

A bit of eye rolling was experienced before the family actually tasted them but afterwards, no complaints.

I have used spelt instead of the usual rice but you could use lentils, wild rice, couscous – whatever you have in store.

Don’t get too worried with the ingredients list….just keep the contents vegetable heavy, well seasoned and tasty. I have put the sliced halloumi on top to keep the filling from drying out in the oven and to give a tasty salty kick to the meal. Obviously for veggies, simply lose the chicken.

Easy Stuffed Peppers – Serves 4

4 x red, yellow or orange peppers

1 x packet of microwave sweet chilli spelt (I use Jamie Olivers)

4 tbsp fresh pesto

100g chopped cooked chicken

3/4 broccoli florets, chopped

1 x small carrot, grated

1 x packet low fat halloumi

Heat the oven to Gas 6, /200dg.

Chop each of the peppers in half long ways and scoop out the seeds. Lay open side up in an oven proof dish, spray with low fat cooking spray and pop into the oven for 10 minutes while you assemble the filling.

Put all the other ingredients into a bowl except the halloumi and combine well.

Taking the peppers out of the oven, fill with the spelt mixture and top each with a slice of halloumi. Season and pop into the oven for a further 15 minutes.

Absolutely fine on their own or nice with a fresh green salad to up the nutritional brownie points.

Have a great weekend!

Karen x