VEGAN RECIPE FOR HEALTHY GLUTEN-FREE STUFFED PEPPERS - “PEPPER PORN”
1 cup of rice
1 clove of garlic
1 big bowl of kale (the more the merrier)
1 tsp sesame oil
2 tsp soy sauce
1 handful of walnuts
Start off by boiling the rice, should take about 20 - 30 minutes. Whilst it’s boiling away start chopping all the vegetables. Heat sesame oil, soy sauce and a splash of water in the frying pan and add the kale (preferably with stems removed). Chuck the rest of the vegetables and walnuts in the pan, once the kale is tender. Fry on a low heat for another 5 – 10 minutes. By now the rice should be cooked and it can be added into the pan. Stir furiously and add salt and pepper to taste or anything else you fancy. Cut peppers in half and stuff them to the brim. Place the filled peppers in preheated oven at about 180° degrees for 20 minutes. If you like the peppers soft all the way through, start roasting the peppers a wee bit before stuffing them. Once the stuffing is all crispy and nice on top; serve with a rocket salad and balsamic dressing. NOM NOM NOM.
WHY IT’S WONDERFUL
Let’s start with the kale; it’s a one of my favourite foods. Stuffed with fibre, iron, vitamin k, vitamin a, vitamin c, calcium and anti-oxidants. Per serving it contains about 9 calories. It most definitely counts as a super food. I love it and eat it almost every day.
Moving on to the wonderful walnut, a great source of the all-important omega-3 fatty acids and minerals. It supplies you with manganese, copper, potassium, calcium, zinc, iron, magnesium and selenium. The brown rice is full of energy, healthy carbohydrates and protein. The fibre in the rice will also give your fat burning a little boost. Nice one.