Filled Sweet Baby Peppers with Loaded Rice
Part 1: Peppers: Cooking time: 30 – 35 minutes
Preheat the oven to 180˚C
3 sweet baby peppers – washed, halved and deseeded – place in an oven dish
1 small onion – finely diced
1 baby marrow – thinly sliced in rounds
1 small tomato – diced
80g cooked chickpeas
1 tsp GiNiT Tarragon
1 Tbsp coconut oil
Sauté the onion in the oil until caramelised. Add in the baby marrow and chickpeas, sauté lightly over a medium heat. Add tomato and GiNiT Tarragon mix well, ensuring everything is heated through. Turn off heat. Fill the peppers with the mixture and bake until tender (15 to 20 minutes). Sprinkle a little GiNiT Tarragon over the peppers before plating.
Part 2: Loaded Rice: Cooking Time 20 – 25 minutes
30ml white quinoa
30ml red quinoa
30ml red lentils
10ml veggie stock powder
Boil the rice with the veggie stock in a medium pot for 10 minutes, then add the quinoa and lentils. Stir well. Boil for 5 minutes. Then turn the heat down and simmer until the rice and quinoa are cooked. Turn off the heat. Strain through a sieve, just before serving.
Part 3: Rice Topping: Cooking time: Up to 20 minutes
1 medium onion – thinly sliced
1 clove garlic – chopped
125g mushrooms – finely sliced
50g fresh or frozen, finely chopped spinach
2 Tbsp coconut oil
2 tsp GiNiT Original
Over medium high heat, sauté the onion in the coconut oil until colour starts going golden (5 minutes). Turn heat down to medium, then add garlic and mushrooms, cook until all is golden (5 – 10 minutes). Add the spinach and GiNiT Original. Cook through (5 minutes).
Plate the peppers, rice, onion topping and add a microgreen salad with baby tomatoes. Sprinkle with chopped pistachios.