Baked Peppers are a great alternative for a quick and delicious dish that will serve you and your family, making sure you have a healthy meal on the table.
If you need to pack your lunch for work, that will suit as this meal is great cold as well. It may last in the fridge for 2-3 days so you can prepare the whole baking tray, or two for yourself.
The filling can be made from any vegetable you think about, rice or other grain like buckwheat, millet, wheat grain, beans or even pasta.
You can run your imagination here and try to make your own recipe.
To make this one get ready:
- for approximately six medium size peppers use:
- 1 cup of cooked rice
- 1 courgette, cut on squares
- 1 pepper
- 1 can of soaked red beans ( or cook yourself a presoaked overnight red beans and cooked in salted water)
- 2 medium onions finely chopped
- a handful of fresh thyme, chopped
- 1 tbs of cumin seeds
- 1 inch of chopped fresh ginger
- 2 garlic cloves chopped
- himalayan salt
- cayenne pepper
- coconut oil
- Olive oil
Cook the Rice following the directions from the package and leave on the side. Preheat the saucepan with coconut oil and throw in the cumin seeds, thyme, and ginger. Stirring in throw in the onion in about 1 minute, and add the pressed garlic straight into. Stir in and wait until the onion gets al dente. Throw in the pepper and courgette, season well with salt and a bit of cayenne pepper. Cook for another 7-10. minutes on medium heat until the vegetables are tender. You may add few spoons of water here if the pan gets too dry. Add the cooked rice now and beans, mixing well altogether. If you think the mixture is too dry ,add few spoons of extra virgin olive oil and cook for another 3-5 minutes. Try if the mixture needs any more salt or cayenne pepper. If it does, add and mix well again.
Preheat the oven to 180 degrees
In the meantime get the peppers ready, cutting the tops and cleaning inside from the seeds, under the tap. Make sure you keep the top of the pepper bell with the,, owner” to be able to cover them back. Season the inside pepper with salt and fill to the top with the ready filling. Cover with the top of the peppers and put into the oven for 20-30 minutes. I like to cover the baking tray with baking paper to make sure the peppers will not get burned.
You can eat them on their own or add some salad to it. I like to eat them with fried mushroom. Here is how I got them done:
- a tray of chestnut mushroom or white mushroom, cut quarters
- a big handful of fresh thyme chopped
- Olive oil
- Himalayan Salt
- Ground pepper
Preheat the pan with extra virgin olive oil ( quite much, using 4-5 spoons). Throw in the thyme and after a couple of seconds the cut mushrooms. Fry it on high heat, stirring all the time. Season with salt and pepper and stir it again. It should take about 5-7 minutes to make them done. I like them al dente.