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Filled Sweet Baby Peppers with Loaded Rice

This vegan recipe was so flavourful and filling. The adaptations are endless for this recipe. Liberally sprinkle cheese over the peppers before baking to enjoy another layer of flavour on your Filled Sweet Baby Peppers with Loaded Rice.

Filled Sweet Baby Peppers with Loaded Rice

Filled Sweet Baby Peppers using GiNiT Tarragon and Loaded Rice with GiNiT Original
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Servings 2 people

Ingredients
  

  • Part 1: Peppers
  • 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
  • 80 g cooked chickpeas
  • 1 tsp GiNiT Tarragon
  • 1 Tbsp coconut oil
  • Part 2: Loaded Rice
  • 125 ml rice
  • 30 ml white quinoa
  • 30 ml red quinoa
  • 30 ml red lentils
  • 10 ml veggie stock powder
  • 750 ml water
  • Part 3: Rice Topping
  • 1 medium onion – thinly sliced
  • 1 clove garlic – chopped
  • 125 g mushrooms – finely sliced
  • 50 g fresh or frozen finely chopped spinach
  • 2 Tbsp coconut oil
  • 2 tsp GiNiT Original

Instructions
 

  • Part 1: Peppers: Cooking time: 30 – 35 minutes
  • Preheat the oven to 180˚C
  • 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
  • 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.
    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
  • 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).

Notes

Serving Suggestion:
Plate the peppers, rice, onion topping and add a microgreen salad with baby tomatoes. Sprinkle with chopped pistachios.
Keyword GiNiT Original, GiNiT Tarragon
GiNiT Original

GiNiT Original the spice blend that started this journey.  Gin & Tonic for your food -what a concept.  This blend works on everything savoury we have paired it with.  How about a twist?  It tastes amazing on dark chocolate as a dessert topping!

If you don’t already have a bottle of our flagship product, GiNiT Original, you will find it in our shop…

GiNiT Chilli

GiNiT Chilli adding heat to the Gin & Tonic flavour profile, this spice works anywhere you would like to add some zing. The level of burn depends on how much you add to your dish.

If you haven’t indulged in buying yourself a bottle of GiNiT Chilli yet, you can always find one in our shop…

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