Serves: Makes 2 servings
Cooking Time: 35 minutes
No one can resist peppers stuffed with basmati rice, corn, peas and blanched peanuts. Serve this beautiful dish at your next dinner party, or wow your family tonight.
2 sweet red peppers 2
1 tsp peanut oil 10 mL
1/3 cup basmati rice 75 mL
1 small onion, finely chopped 1
1 clove garlic, crushed 1
1 tbsp Herbs de Provence or mixed dried herb 15 mL
1 tsp paprika 5 mL
1/3 cup frozen peas 75 mL
1/3 cup frozen corn 75 mL
1/3 cup salted blanched peanuts 75 mL
freshly ground black pepper
fresh lemon juice
chopped fresh chives
1/2 cup low fat tzatziki 125 mL
Preheat oven to 400 F (200 C).
Cut peppers in half lengthwise. Remove seeds and ribs, but leave stems. Place on baking sheet. Drizzle with 1 tsp (5 mL) of oil. Roast in the oven for 20 minutes. Meanwhile, cook rice according to package directions; set aside.
In saucepan, heat remaining oil over medium heat; cook the onion until soft but not coloured. Stir in garlic; cook for 2 minutes. Stir in herbs and paprika; cook for 1 minute.
Stir in peas, corn, peanuts and rice. Season to taste with pepper and lemon juice. Divide mixture among pepper halves. Return to oven for 10 minutes.
Serve with a dollop of tzatziki and sprinkled with chives.
Protein: 17 g
Total Fat: 22 g total fat (of which 8.2 g is monounsaturated)
Carbohydrates: 63 g