Spice things up with this stuffed poached peppers recipe. The blend of cumin, coriander and turmeric gives a delicious, Indian-inspired twist to the vegetables, as well as bringing in an abundant amount of health benefits. Turmeric in particular is dubbed “a natural wonder medicine” thanks to its anti-inflammatory properties.
This is a super-healthy dish that is suitable for vegetarians, and the coconut, mint and lime dressing adds a welcome creamy, zingy and fresh flavour
Ingredients (serves 2)
1 green pepper
1 spring onion
½ yellow pepper
½tsp cumin
½tsp turmeric
¼tsp ground coriander
1 x 125g Merchant Gourmet Indian Flavoured Grains
Juice of ½ lime
Handful of raisins
10g fresh coriander
For the coconut and mint dressing:
3tbsp coconut cream
20g finely-chopped fresh mint
Juice of ½ a lime
Salt
Method
Bring a large pan of water to the boil.
Halve the pepper and remove any membrane and seeds. Add to pan and gently poach for 10-12 minutes or until just soft.
Heat a tablespoon of coconut oil in a pan. Finely dice the spring onion and yellow pepper and add to pan.
Season and sauté for several minutes until they begin to soften before adding the cumin, turmeric and coriander.
Stir to combine and gently fry until the aromas begin to exude.
Tumble in the Indian flavoured grains and squeeze over a little lime juice and an additional splash of water.
Heat through for a minute or two before stirring through the raisins and roughly chopped coriander.
Remove the pepper halves from the pan and divide the mixture evenly between the two.
Whisk the dressing ingredients together until combined and spoon over the top of each pepper.
Garnish with chopped coriander and spring onion before serving.
