Ratatouille Stuffed Peppers with Black Rice and Quinoa Salad
Serves 4
There's lots of veggie goodness and protein in this easy recipe that makes for a great lunch or dinner. Black rice, known as The Forbidden Rice, is full of anthocyanin antioxidants that are also found in blueberries and blackberries.
Write a review
For the salad
  1. 1 cup quinoa
  2. 1 cup organic black rice or wild rice
  3. Handful of mint leaves
  4. Generous handful of parsley
  5. 150g green beans, blanched
  6. 50g rocket leaves
  7. Juice and zest of 1 lemon
  8. 1 tbsp. extra virgin olive oil
  9. salt & pepper to taste
For the ratatouille
  1. 1 courgette, chopped into small cubes
  2. 1 onion, finely chopped
  3. 150g mushrooms, chopped into small cubes
  4. 390g chopped plum tomatoes
  5. 1 clove garlic, crushed
  6. 1 bay leaf
  7. 1 tbsp. mixed herbs
  8. 1 tsp. rosemary
  9. 1 tbsp. olive oil
  10. Salt & pepper to taste
For the stuffed peppers
  1. 2 sweet peppers, halved and seeds removed
  2. 1 tbsp. pine nuts
  3. 50g organic feta
For the quinoa and black rice salad
  1. Cook the quinoa and rice as per the instructions on the packet.
  2. Combine the cooked quinoa, rice, green beans, mint, parsley, olive oil, juice and zest of the lemon and season to taste.
For the ratatouille
  1. Add the olive oil to a pan and put on a medium heat.
  2. When the oil is warm add the bay leaf, onions and garlic and sauté for a couple of minutes.
  3. Add the chopped courgette and mushroom and sauté for a further 2 to 3 minutes.
  4. Add the chopped plum tomatoes, herbs and season to taste.
  5. Simmer for 5 minutes.
  6. Heat the oven to 200°C
  7. Spoon some of the ratatouille mix into each half of the sweet peppers and place on an oven tray.
  8. Sprinkle the pine nuts and crumble on the feta onto each of the peppers and bake in the oven for 15 minutes.
  9. Once cooked serve the peppers on a bed of the quinoa and black rice salad for a satisfying meal.
Flourish Wellbeing http://flourishwell.co.uk/

Pin It on Pinterest

Share This