Stuffed aubergine/capsicum

This recipe is very easy and delicious. It is also gluten free and dairy free. You can add any vegetables you want to the mix and you can swap the beef mince out for pork, chicken and a vegan alternative .

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the top of the capsicum and cut the aubergine in half and hollow out into a boat. Put the meat to the side

Step 2

In a deep frying pan cook garlic and onion until soft.

Step 3

Add beef mince and oregano, fry until cooked.

Step 4

Add carrot, diced aubergine insides and mushrooms to pan until carrots are soft.

Step 5

Add tin tomatoes, pasta sauce, spinich and cheese, heat until cheese has melted and everything is hot

Step 6

Place mixture inside eggplant or Capsicum

Step 7

Cook 180 covered with foil for 20mins and uncovered for 15. You can sprinkle a little extra cheese on top if you want.