Pork and feta stuffed Mediterranean veggies recipe

  • Serves 4-6
  • 20 mins to prepare and 50 mins to cook
  • 260 calories / serving
  • Freezable
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Pork and Feta stuffed Mediterranean Veggies 2 hero

Take the aubergine and courgette, scoop out the centre flesh, leaving at least 1-2 cm rim. Reserve to use in the filling.

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

Place vegetable halves of aubergine, courgette and pepper into a large baking pan and spoon into them the pork mince mixture. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes.

Remove foil and scatter with cheese. Return to the oven for about 10 minutes until vegetables are tender and cheese has slightly melted.

Serve with fresh seasonal salad and crusty bread.

This recipe is suitable for freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 aubergine, cut in half lengthwise
  • 1 large courgette, cut in half lengthwise
  • 1 long red pepper, deseeded and cut in half lengthwise
  • 1tbsp olive oil
  • 1 onion, peeled and roughly chopped
  • 2 cloves garlic, crushed
  • 450g (1lb) lean pork mince
  • 3 sprigs fresh thyme
  • 50g (2oz) easy cook long grain rice, cooked
  • 1tbsp tomato puree
  • 400g can chopped tomatoes
  • 1tsp baharat spice
  • 2tbsp fresh basil, roughly torn
  • olive oil to drizzle
  • 100g (4oz) feta cheese or similar, crumbled
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  • Energy 1095kj 260kcal 13%
  • Fat 13g 19%
  • Saturates 5g 25%
  • Sugars 8g 9%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 16g Protein 20.4g Fibre 3.8g

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