Halved yellow and red peppers make bright containers for an ultra-easy stuffing of spicy rice and pinto beans, topped with crunchy nuts and well-flavoured cheese. All it needs is a crisp salad to accompany it. Delicious!
*Spicy bean-stuffed mushrooms: Wipe 8 large, flat mushrooms, remove the stalks and chop these finely. Brush the gill sides with 1 tbsp olive oil and season. Cook gill side up under a medium-hot grill for 6 minutes. Turn over, brush with 1 tbsp oil and cook for 5 minutes or until softened and golden. Meanwhile, gently cook the chopped stalks and 1 crushed garlic clove in 1 tbsp olive oil for 2 minutes. Stir in 1 coarsely grated carrot and 1/2 tsp chilli powder and cook for 2-3 minutes or until tender. Add a 400g can red kidney beans, drained and rinsed, and 2 tbsp vegetable stock. Mash and stir the mixture with a fork until the beans are mushy. Season and divide among the mushrooms. Sprinkle with a mixture of 50g fresh breadcrumbs and 50g grated Cheddar cheese. Grill for 3-4 minutes or until golden brown and crisp. *Tomatoes stuffed with almonds and couscous: Heat 1 tbsp olive oil in a pan and gently cook 6 thinly sliced spring onions for 2 minutes. Stir in 1 tsp ground cumin and a pinch of ground turmeric. Add 250ml hot vegetable stock and bring the mixture to a rapid boil. Pour in 125g couscous in a steady stream, stirring constantly. Remove from the heat, cover and leave to stand for 5 minutes. Meanwhile, cut the tops off 8 large beef tomatoes (keep the tops), and scoop out the insides using a teaspoon. Stir 50g chopped ready-to-eat dried apricots into the couscous with 75g toasted flaked almonds and 100g crumbled feta cheese. Spoon into the tomato shells, replace the tops and put on a baking tray. Bake for 10 minutes or until tender.