| 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.
Ingredients:
| 2 |
sweet red peppers |
2 |
| 1 tsp |
peanut oil |
10 mL |
| ⅓ 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 |
| ⅓ cup |
frozen peas |
75 mL |
| ⅓ cup |
frozen corn |
75 mL |
| ⅓ cup |
salted blanched peanuts |
75 mL |
| |
freshly ground black pepper |
|
| |
fresh lemon juice |
|
| |
chopped fresh chives |
|
| ½ cup |
low fat tzatziki |
125 mL |
Directions:
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.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
518
|
| Protein: |
17 g
|
| Total Fat: |
22 g total fat (of which 8.2 g is monounsaturated)
|
| Carbohydrates: |
63 g
|
To view a PDF version of this recipe, click
here.