Prep & Cooking Time: 50-60 minutes.
Notes: This recipe contains:Vitamin A, B-Vitamins, Vitamins C & K, protein, fibre, iron, calcium, magnesium, phosphorus, potassium, and is low in salt!
We hope you’ve all had a great weekend?! We did, despite the wind and rain! It’s also a great feeling to finally have the British summer time kick in (at last)! We didn’t really feel the affect of it though; we both went to bed early! This is only because we donated blood on Saturday and were completely wiped by the evening. We’ll both be working hard over the next few months to restore our iron levels… making ourselves fighting fit and ready for our next donation (#givebloodandsaveuptotwelvelivesperyear)! For anyone interested in discovering more about iron, check out our article here.
For those that were joining in on the ‘meat free week‘ last week and loved it! (or have been taking part in the international Meatless Monday’s or Meat free Monday’s experience)… this is a great recipe for you to try! However, anyone that has been following us might remember our stuffed peppers with quinoa we posted last year?! Well if you enjoyed that recipe, then we thoroughly recommend that you try this version!
These peppers are filled with a delicious mixture of rice, black beans and vegetables… seasoned with Mexican-inspired seasoning’s and flavours! Our peppers were slightly too small, so we would recommend getting 1kg worth of peppers! Additionally, we would suggest using slightly less jalapeños than we have instructed- unless you love the heat!
Mix it up! Add the flavours, veggies and beans (or lentils) that you prefer!
Use a ‘Mexican seasoning mix’ if you have it and omit the cumin, paprika, chilli powder, ground coriander and oregano! NB: This meal (per serving) has moderate amount of saturated fats; to make it low in saturated fats, use some low-fat cooking oil instead of the rapeseed oil instructed!
Drain and wash your beans (if applicable).
Wash, slice the tops off the peppers (but do not discard) and then de-seed them. Discard the stem and finely chop the tops of the peppers. Place the peppers onto a microwavable plate. Heat in a microwave for approx. 6 minutes or until softened. Remove.
Place them into a baking tray. Allow to cool slightly.
In the meantime, peel and chop the onion and the garlic.
Wash, remove the stem and dice the tomato. Chop the pineapple into small cubes. Drain and dice the jalapeño slices.
Wash and dice the chives. Wash, trim the end and finely slice the spring onion.
We used frozen chives; we got them out of the freezer just before we needed them.
Meanwhile, heat 2/3 of the oil in a large, non-stick saucepan.
Alternatively use some fry spray (low-fat cooking oil)!
Add the onion and garlic. Gently fry for 1-2 minutes or until softened.
Add the pepper ‘tops’. Stir to combine. Gently fry for a further minute.
Add the beans, rice, nuts.
Pour in the boiling stock or water. Stir together.
Cover with a lid. Bring to the boil. Reduce to a simmer. Cook for approx. 8-10 minutes.
In the meantime, prepare the white sauce.
NB: The sauce will be thicker than most other sauces….this is to make sure it ‘sits’ on top of the peppers whilst cooking! This sauce is similar to the one we used in our lasagne!
- Step 1) Heat a non-stick saucepan over a medium-low heat.
- Step 3) When it melts, add the flour.
- Step 4) Stick together quickly until combined and a roux is formed.
- Step 5) Pour in the milk. Add the onion and garlic powder, thyme and oregano. Whisk together; dissolving the roux.
- Step 6) Keep whisking until the sauce thickens.
- Step 7) Remove from the heat. Taste and season with some salt and black pepper (as necessary).
- Step 8) Leave covered until you are ready to use it; stir once before adding it to the peppers.
Meanwhile, heat the oven to 200°C/400°F. Gently use the remaining oil (or some low-fat cooking oil) and grease the outside of the peppers.
Remove the saucepan from the heat.
Add the cumin, paprika, chilli powder and coriander.
Followed by the tomato, pineapple, chives, approx. 3/4 of the spring onion and the juice. Stir to combine and coat in the seasoning. Taste and season to taste (if necessary).
Spoon and push the rice mixture into the peppers.
Our peppers were not quite big enough..so we used some make-shift ‘ramekin peppers’ instead!
Top with the sauce. Garnish with the remaining spring onion.
NB: If preferred, garnish them after they are baked…as the onions will lose their vibrant shade of green whilst they cook!.
Place the tray into the oven. Roast for 20-30 minutes of until the peppers and sauce is lightly browned and the rice is completely cooked. Remove.
NB: Finished! Ours took 27 minutes. Adjust your cooking times according to the type of rice used.
In the meantime, steam some kale (or whatever other dark, leafy greens that you desire!).
Serve warm. Place the kale into the bottom of a serving bowl. Place the pepper into the centre of the kale.
We garnished ours with some dried chives and a few extra pieces of pineapple. 🙂
It”s realllyyy tasty folks!
Refrigerate any leftovers in a resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days.
NB: When reheating, always check to make sure the rice is steaming hot all the way through and do not reheat the rice more than once.