Festive Peppers
Something for vegans and vegetarians, or simply if you wish to eat light. Very tasty and delicious and even though I have given a recipe, the stuffing can be played around with and changed to meet with your store cupboard or literally ‘what is in the fridge’ (or your tastebuds).
Happy creating and of course, happy eating!
4 - 6
45 minutes
30 minutes
180º C
Ingredients
-
4 x red peppers- long, sweet variety
-
Filling
-
1 small red onion- skin removed and finely chopped
-
1 clove garlic- crushed
-
60g button mushrooms- washed and chopped
-
1-2 tbsp coconut oil- or extra virgin olive oil
-
70g pine nuts- raw
-
70g dried cranberries- optional, can use raisins
-
Large handful of kale- washed, shredded or finely sliced
-
200g Jasmine rice- short grain and cooked
-
Pinch sea salt flakes
-
Coarsely ground black pepper- generous amount
-
60g flaked almonds- for topping
-
Extra splash of oil for baking- coconut or extra virgin olive oil
Instructions
-
Prepare peppers:
-
01 Wash, remove hard stem and cut in half removing all seeds. Leave aside whilst make the stuffing.
-
Stuffing:
-
02 Heat oil in a frying pan. Add onion, garlic, mushrooms, kale and cook until soft. Add pine nuts and toast quickly before adding the shredded or finely sliced kale. Remove from the heat and add cooked rice, dried cranberry and season well with a pinch of salt and generous amount of coarsely ground black pepper. Have a wee taste to check the seasoning.
-
Assemble for baking:
-
03 Place red pepper halves on to a baking tray lined with greaseproof or non stick paper. Fill each half of pepper generously with the tasty rice filling. Top with almond flakes.
-
To bake:
-
04 Give a quick splash of extra oil all over and place in the oven and cook until peppers are soft and tender, say 30 minutes or so.
-
05 Serve hot or cold.
Notes
The cranberries give the festive taste, but if preferred use raisins as an alternative (unless you love cranberries then keep using them). Stuffing can also be used inside a standard round red, green, orange or yellow Bell pepper.
