Pepper and feta parcels

I love having peppers in my fridge for clean eating, I use them in omelets I eat them as a crunchy snack and sometimes I throw together a great tasting recipe like this.

Ingredients

Serves 8

• ½ red onion, peeled and cut into wedges
• 4 baby courgettes, halved and sliced
• 16 small cherry tomatoes
• 16 small black olives
• 8 oz feta cheese
• 2 tbsp shredded basil
• olive oil
• 4 red peppers, halved, seeds removed

Method

1. Mix the onion, courgettes, cherry tomatoes and black olives. Crumble over the feta and add the basil. Drizzle with olive oil and season.
2. Divide mixture between the pepper halves and wrap each in tin foil. Arrange on a baking tray and cook in a hot oven or on a rack over the barbecue until the vegetables are tender.

142 kcalories, protein 5.1g, carbohydrate 6.1g, fat 10.9g, saturated fat 3.9g, fibre 1.8g, salt 0.8g