Pork And Feta Stuffed Mediterranean Veggies Pork And Feta Stuffed Mediterranean Veggies

Pork And Feta Stuffed Mediterranean Veggies

A lovely meal, full of flavour and easy to cook in under an hour.

Cooking Time

cooking time
50 minutes

Easy Cooking Skill

cooking skill


4 people


  • 500g pork mince (5% fat)
  • 1 aubergine, cut in half lengthwise
  • 1 large courgette, cut in half lengthwise
  • 1 long red pepper, deseeded and cut in half lengthwise
  • 1 tablespoon olive oil
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, squashed
  • 3 sprigs fresh thyme
  • 50g easy-cook long grain rice, cooked
  • 1 tablespoon tomato puree
  • 1x 400g can chopped tomatoes
  • 1 teaspoon Baharat spice mix
  • 2 tablespoons fresh basil, roughly torn
  • Olive oil, to drizzle
  • 100g Feta cheese or similar, crumbled



Scoop out the centre flesh of the aubergine and courgette, leaving at least 1-2 cm rim. Set aside and reserve.


Heat the oil in a large pan and cook onion and garlic until soft. Add the remaining ingredients (except the oil, to drizzle), stir thoroughly together and heat through.


Place vegetable halves into a large ovenproof baking dish and add the pork mince. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes. 


Remove foil and add the cheese. Return to the oven for a further 10 minutes until vegetables are tender and cheese has slightly melted.


Serve the vegetables with fresh seasonal salad and crusty bread.