Name: Roasted Vegetable Trio with Bacon Stuffing
Prep time: 20 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 1 red pepper; 1 yellow pepper; 4 flat mushrooms, wiped clean with stalks removed; 2 large tomatoes; 2 tbsp olive oil; 4 shallots, finely chopped; 8 rashers bacon, finely chopped; 1 tbsp olive oil; 225g long grain rice, cooked; black pepper; 12 leaves basil, chopped; 75g mozzarella, grated

Method

Heat the oven to 230°C, gas 8. Halve the and lengthwise, leaving on the stalks, and remove the seeds.
Halve the , scoop out the insides and reserve for the stuffing.
Brush the insides of the peppers, tomatoes and with the .
Arrange the peppers in a shallow roasting tin and bake for 15 minutes.
Add the tomatoes and mushrooms to the tin and bake for a further 10 minutes.
Meanwhile make the stuffing. Chop the reserved tomato flesh.
Sauté the and in the for about 5 minutes. Add the chopped tomato and cook for a further 3 minutes.
Remove from the heat and stir in the . Season with .
Take the vegetables out of the oven and reduce the heat to 190°C, gas 5.
Divide the stuffing between the vegetables, top with the and sprinkle over the .
Return to the oven for approximately 15 minutes.