MC - Red Pesto jackfruit & chickpea stuffed peppers

These stuffed peppers brighten up mealtimes, with zippy pesto, creamy avocado and nutty chickpeas. But the star? That’ll be the hearty jackfruit – great at soaking up flavour. Cook time: 15 mins Allergens: Sulphites Cuisine: Mediterranean Key ingredient: Tender filling jackfruit

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6.

Step 2

Slice the yellow peppers in half lengthways and remove the seeds. Place onto a large baking tray, drizzle with 1/2 tbsp oil and cook in the oven for 15 mins.

Step 3

Drain and rinse the jackfruit, then roughly chop. Finely dice the large tomatoes. Drain the chickpeas.

Step 4

Heat a medium-sized frying pan with 1/2 tbsp oil on a medium heat. Add the chickpeas, jackfruit and oregano and season with sea salt and black pepper. Cook for 2-3 mins, then add the diced tomatoes, tomato puree, 2-3 tbsp water, red pesto and half the balsamic vinegar. Simmer for 7-8 mins (add more water if too dry).

Step 5

Peel and destone the avocado, then slice thinly (but still thick enough to handle easily).

Step 6

Divide the salad between plates and place the sliced avocado over the top.

Step 7

Spoon the red pesto jackfruit and chickpea mix evenly into the yellow peppers. Drizzle the remaining balsamic vinegar over the salad. Season the avocado with sea salt and black pepper.

Step 8

Enjoy!