I’ve written before of my love of Lewisham market for the abundance of cheap, great quality fruit and veg there. This recipe was inspired by a haul of romano peppers (I got five for £1 so a saving of about 80% compared to supermarket prices). I like how the peppers look like shoes you’d find in a souk.
As usual I like maximum flavour for minimal effort. This recipe is perfect for a summer day when you want something light, zingy and quick to make.
MEATLESS MONDAY RECIPE: PISTACHIO PILAF STUFFED PEPPERS (vegan, vegetarian, gluten-free, dairy-free)
INGREDIENTS (2 servings):
- 2 romano peppers
- 1 tablespoon olive oil
- 1/2 onion finely sliced
- 1 red chilli chopped
- 1 clove of garlic pressed
- 1 cup of cooked brown rice
- 1/4 cup of chopped pistachio
- 3 cups of baby spinach
- 1 lemon juiced and zested
- Slice peppers in half lengthways, remove seeds and bake at 180°C oven for 10 minutes – you don’t want to colour the peppers just for it to soften slightly.
- Pour olive oil in to saucepan on medium heat then add the onions, garlic and chilli and saute until soft.
- Add the rice and pistachio to saucepan and stir gently for a few minutes.
- Take saucepan off the heat and stir in the baby spinach. You don’t want it to cook and wilt too much. Add the lemon juice.
- Stuff the pepper with the brown rice spinach mixture.
- Sprinkle the lemon zest and a few pistachios on top.