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
Easy

Serves

serves
4 people

Ingredients

  • 450g lean pork mince
  • 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

Method

1

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

2

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.

3

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. 

4

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

5

Serve the vegetables with fresh seasonal salad and crusty bread.