#plantnom – recipes for the plant curious
This is great recipe – takes a little more time but well worth it and much more tasty than the prepared shop bought versions. Make extra of the filling for a lunch the next day too.
Stuffed Red Peppers Recipe
What you need:
- Olive Oil
- 200g Brown Rice – rinsed
- 4 large red peppers – cur lengthways, remove seeds
- 2 tsp coconut oil
- 4 garlic cloves. – finely chopped
- 200g green beans – cut into 1cm lengths
- 4 tsp capers – roughly chopped
- 50g sun-dried tomatoes chopped
- 6 tbsp pine nuts
- 2 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 2 tsp dried basil
- Salt and black pepper
- Basil leaves to serve (optional)
What to do:
- Heat oven to 180 degrees/gas mark 4
- Put the rice into a pan, cover with water, bring to a boil and then turn the heat down and cook for around 25mins
- Put peppers on a baking tray, drizzle with the olive oil, and put in the oven for 10mins, then take out and drain off any liquid and put back in the oven for further 5 mins
- Meanwhile, in a large pan, melt the coconut oil or can use olive oil and add the garlic, green beans, capers, and tomatoes cook for 5 mins stirring frequently
- Remove from the heat and add in all the other ingredients as well as the cooked rice and stir well
- Stuff the peppers with the mixture and gently press down with the back of a spoon.
- Put peppers back in the oven and cook for around 20 to 25mins, can add fresh basil leaves on top to serve.
Note: No suitable for freezing but can make an extra filling and use as leftovers for the next day – adding some sautéed mushrooms and cherry tomatoes