Yummy Healthy Eating: Recipe For Spinach & Pistachio Pilaf Peppers (vegan, vegetarian, gluten-free)

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

INSTRUCTIONS:

1. 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.
2. Pour olive oil in to saucepan on medium heat then add the onions, garlic and chilli and saute until soft.
3. Add the rice and pistachio to saucepan and stir gently for a few minutes.
4. 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.
5. Stuff the pepper with the brown rice spinach mixture.
6. Sprinkle the lemon zest and a few pistachios on top.