Jul 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:

 
  1. 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.
  2. 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.
  3. 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.

Turkey, Cabbage & Pumpkin Soup

By Zina Stone • 25 Apr, 2024
Ingredients 1 tsp Avocado Oil 10 ozs Extra Lean Ground Turkey 1 1/2 cups Green Cabbage (thinly sliced) 2 Carrot (medium, julienned) 1 1/2 tsps Turmeric 350mL Bone Broth 1/2 cup Pureed Pumpkin 1 cup Canned Coconut Milk (full fat) 1/4 cup Parsley (optional for garnish) 1/2 Lime (juiced)

Freedom Bulletin #225

By Zina Stone • 20 Apr, 2024
In this bulletin...

Mussels with White Beans & Tomatoes

By Zina Stone • 18 Apr, 2024
Ingredients 2 tablespoons extra-virgin olive oil 4 cups grape tomatoes, halved 1 medium shallot, sliced 3 cloves garlic, thinly sliced 1 teaspoon chopped fresh thyme, plus more for garnish ¼ teaspoon crushed red pepper 1 can no-salt-added white beans, rinsed 1kg mussels, scrubbed and debearded if necessary (see Tip) ½ cup dry white wine Lemon wedges for serving
More Posts
Share by: