Really easy and really tasty... Spinach and Courgette Roasted Peppers
Grate courgette, fry in olive oil with onion, a grating of nutmeg and garlic then add spinach and wilt down until soft and well-cooked. Don't let it dry out, it needs to be able to survive a roasting Lots of seasoning. Fill pepper halves with courgette mix, drizzle with more oil and top with mozzarella then bake until the cheese has gone crispy and the pepper has softened and blackened.
Eat with Quinoa with Tomato, Paprika and Butter beans
Fry onions, garlic and a bit of smoked paprika in oil. Add the quinoa. Cook the quinoa mix with stock and add a tin of chopped tomatoes and a squeeze of tomato puree. Add a grating of lemon zest. When the stock has evaporated and the quinoa is cooked stir through a tin of butter beans and then slosh a good glug of olive oil over proceedings to lubricate things. This is best eaten warm.
You can substitute grated carrot and red onion for the filling, add a few raisins, a sprinkle of cinnamon and top with feta. Eat with lemony couscous, black olives and chickpeas. Add a bit of mint and you have yourself a nice bit of scoff.
Or if you are feeling a bit more crazed for something melty fill the peppers with greek yoghurt, loads of black pepper, chopped chives and lemon zest and roast. Mop up the subsequent squidgy fare with some fresh Turkish bread.