The very first time I had stuffed peppers it blew my mind, it’s such a simple, healthy and delicious meal. Here is my vegan version, with vegetables and rice in the stuffing, but there are many versions out there, and if you have meat eaters around some ground lamb or beef could easily be added to this.
As always my version adheres to my food combining philosophy that promotes natural weight loss and a alkaline body ph. Added bonusses are it only has good fats & it is gluten free. The rice in these peppers can also be replaced with quinoa which will make them protein bombs.
Ingredients: (serves 3-4)
- 4 bell peppers (2 yellow and 2 red)
- 2 cups of white jasmine rice (or brown basmati, or quinoa)
- 3 medium carrots, grated
- 4 courgettes grated
- Chicken or vegetable stock, enough to cook your rice in (I prefer using chicken stock)
- 1 teaspoon of paprika, 1 teaspoon of ground cumin, 1 teaspoon of cumin seeds 2 teaspoons of crushed garlic
- Salt to taste, and coconut oil for frying veggies in, and finely sliced spring onions to add before serving.
- Half, de-stem the peppers, clean out pips and white bits. Then roast them in a 180 degree Celsius preheated oven until the are soft and sweet.
- Cook the rice in your stock until done, I always add some coconut oil, and make sure the stock covers the rice by about 2cm above the surface of the rice.
- Stir-fry the carrots and courgettes until almost soft, then add the garlic, spices and salt and cook until they are ready.
- Now stir your cooked veggies gently through the rice and spoon this mixture into your pepper, garnish and serve
- If adding minced lamb, you would cook that with the veggies, but start by cooking the meat first before adding veggies.
happy cooking friends