This is a fairly quick recipe in terms of preparation, only about 15 mins, but total cooking time about 20-25mins. Serves 2 (if one of you eats more than the other!). This is also a fairly inexpensive and healthy meal.

Ingredients

• 90g brie
• Olive oil
• 1 courgette
• Mushroom rice (I used this Tilda steamed mushroom basmati rice)
• 1 clove of garlic, crushed
• 3 peppers
• 2 sweet potatoes

Method

1. Start off by washing and roughly chopping the potatoes lengthways. Scatter some olive oil on a large baking tray and bake your sweet potato wedges for 10 mins, gas mark 7.
2. Hollow out your 3 peppers.
3. Prepare your courgette – I spiralized mine, fry for a few minutes with a tbsp of olive oil. Add the garlic and fry for a further minute.
4. Take your frying pan off the heat and add the brie in small chunks, mix and season.
5. Once your 10 mins are up on the potatoes, take them out and turn them over. Brush the 3 peppers with olive oil, and place them beside the potatoes on the tray. Bake for a further 10-15 mins, or until potatoes are cooked.
6. Whilst the potatoes and peppers are in the oven, cook your rice and stir into the courgette mixture.
7. Serve the rice inside the peppers, alongside the potato wedges.