Mexican Stuffed Peppers Gi Jane |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
A very low fat, low-gi vegetarian supper dish Ingredients:
10 oz (2 whole) red peppers |
1 1/2 oz brown rice, uncooked weight |
2 oz sweetcorn |
2 oz tomato, chopped |
2 oz green beans, blanched in boiling water and chopped |
2 oz onion, finely chopped |
1 cooking spray |
2 teaspoons pumpkin seeds |
2 teaspoons almonds, sliced |
1/2 tsp tabasco , or hot pepper sauce |
1 pinch thyme |
1 pinch marjoram |
1 pinch cayenne pepper |
Directions:
1. Cook the brown rice according to the instructions on the packet, drain and reserve.
2. Preheat the oven to 200 C
3. Slice the tops off the red peppers and scoop out the seeds.
4. Stand the peppers in a microwave-proof dish, add a tablespoon of water, cover with clingfilm and cook on High for 2 - 3 minutes (or steam)
5. Heat the cooking spray in a small frying pan and cook the onion until softened
6. Add the cooked onion to the sweetcorn, cooked rice, beans, seeds, almonds and seasonings
7. Stuff the steamed peppers with the filling and replace the tops. (If any filling remains, put it in a ramekin dish and cook alongside)
8. Bake for 20 - 25 minutes and serve with a crisp green salad
|
|