Stuffed Poached Peppers with Spanish Flavoured Grains
Perfect “Meat-free Monday” idea with lots of flavour
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Serves 2
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20 minutes
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3 pans
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Proficient
Suitable for dairy-free, vegans and vegetarians
Ingredients
- 1 x 250g pouch of Smoky Spanish Style Grains & Rice
- 2 x Green Peppers
- 2 x Spring Onions
- 1 Yellow Pepper
- 1 tsp Cumin
- 1 tsp Turmeric
- 1/2 tsp Ground Coriander
- Juice x 1 lime
- Handful of Raisins
- 20g Fresh Coriander
For the Coconut & Mint dressing
- 4 tbsp Coconut Cream
- 40g Finely Chopped Fresh Mint
- Juice x 1 lime
- Salt
Instructions
1. Bring a large pan of water to the boil. Halve the peppers and remove any membrane and seeds. Add to pan and gently poach for 10-12 minutes or until just soft
2. Heat a tablespoon of coconut oil in a pan. Finely dice the spring onion and yellow pepper and add to pan. Season and saute for several minutes until they begin to soften before adding the cumin, turmeric and coriander. Stir to combine and gently fry until the aromas begin to exude
3. Tumble in the Smoky Spanish Style Grains & Rice and squeeze over a little lime juice and an additional splash of water. Heat through for a minute or two before stirring through the raisins and roughly chopped coriander
4. Remove the pepper halves from the pan and divide the mixture evenly between the two
5. Whisk the dressing ingredients together until combined and spoon over the top of each pepper. Garnish with chopped coriander and spring onion before serving
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