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Stuffed vegetables

Fruit and vegetables

1 green pepper
1 red pepper
1 yellow pepper
2 large tomatoes
2 small–medium aubergines
1 green courgette
1 yellow courgette
1 large onion, finely chopped
2 garlic cloves, finely chopped
large handful flatleaf parsley
large handful fresh mint
⅛ tsp chilli flakes

Cooking ingredients

6 tbsp olive oil
2½ tbsp tomato purée
250ml/9fl oz vegetable stock
1 tsp dried oregano
salt and freshly ground black pepper

Other

400g/14oz long-grain rice, rinsed

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