#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:

1. Heat oven to 180 degrees/gas mark 4
2. Put the rice into a pan, cover with water, bring to a boil and then turn the heat down and cook for around 25mins
3. 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
4. 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
5. Remove from the heat and add in all the other ingredients as well as the cooked rice and stir well
6. Stuff the peppers with the mixture and gently press down with the back of a spoon.
7. 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