I love peppers, my favourite are the red ones because of their sweet tangy taste, but also because red in general is one of my favourite colours. Today I am sharing my simple and delicious clean eating stuffed peppers recipe.
This post is part of the EU-funded campaign called ‘It’s pepper time’. It is all about educating the nation about the versatility and health benefits of peppers . I absolutely love taking part in campaigns like this and spreading the message. You can check the ‘It’s Pepper Time’ website http://www.itspeppertime.co.uk/ and get more delicious and simple recipes.
Going back to red peppers, I love them grilled. Just quarter and deseed them. Get a baking tray, brush them with a little coconut oil and bake until the skin starts to blister. Enjoy as a quick snack or add to your hummus or salsa. Yum!
Now back to my clean eating stuffed peppers recipe and the many benefits of peppers in general. Technically peppers are fruit. All peppers are a good source of vitamins A, C, and K, but the red one contains the most vitamin C and antioxidants. The green peppers have the least calories, they are basically unripe and are harvested first before they starting turning yellow , orange and red.
Peppers make every salad look beautiful! They are in the shops all year around but they are coming in to season soon, so watch out for them when shopping at your local farm. Make sure you pick those with no wrinkles or cracks, and heavy ones.
The rumour has it that spicy peppers can increase your metabolic rate which might result in weight loss, so Habanero porridge on the breakfast menu for me and you tomorrow!
For this recipe I used my turmeric rice recipe to make it even more tasty and healthy, but you can use plain brown rice too and just follow the instructions below. Turmeric is such a powerful and nutritious spice, include it in your diet whenever you can.
Here’s the clean eating stuffed peppers recipe
- 4 large peppers, tops cut off and seeds removed
- 1 cup dry brown rice, rinsed and drained
- 2 cups water or vegetable stock
- 1 can kidney beans
- Small tin of unsweetened sweet corn or 1 large fresh sweetcorn
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper
- Freshly chopped parsley
- Coconut oil for frying
- Preheat oven to 190 degrees and grease you baking sheet with a touch of coconut oil.
- Cook the rice in vegetable stock according to the instructions on the packet.
- Once the rice has been cooked get a deep pan and put in the rice with all the spices, beans and sweetcorn
- Fry for a few minutes, taste and adjust the seasoning. Add fresh parsley
- Next stuff the peppers with the rice mixture right till the top
- Place in the oven and bake for 15 -20 minutes until the peppers are soft to touch
- Serve warm with an extra sprinkle of freshly cut parsley
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts