July 13, 2020
Stuffed peppers
A wonderful Mediterranean winters dish. This meal is full of rich flavors and highly nutritious. It can be served as an entree or with a main meal. Bon appetite!
Ingredients:
- 4 red peppers
- 2 x 250 g pouches cooked tomato rice
- 2 tbsp pesto
- Handful pitted black olives, chopped
- 200g goat’s cheese, sliced (or use vegan cheese)
Method:
- Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
- While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat’s cheese.
- Scoop the rice, pesto, olives and goat’s cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.
Ingredients 2 tablespoons gochujang 1 tablespoon mirin 2 tablespoons reduced-sodium tamari, divided 1 tablespoon honey 1 ½ teaspoons toasted sesame oil, divided 4 cloves garlic, grated, divided 2 teaspoons grated fresh ginger 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions 8 cups baby spinach Sesame seeds and/or sliced scallions for garnish (optional)
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)