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Wednesday

Kale and Rice Stuffed Red Pepper

I've decided that 2016 is going to be my year. I'm not going to let anyone get me down, I'm going to stand up for myself and I'm just going to tell people how I really feel. This for me is a challenge as I am known for basically letting people walk all over me as I have a tendency to be way too nice to people that don't necessarily deserve it. This year, however, I've decided that's all going to change. I know it may sound ridiculous, but honestly just be yourself and don't let anyone get you down. You genuinely do only live once, and having those negative aspects in your life do not help anyone.

Now, carrying on with the food and the healthy eating (don't worry, I intend on writing a carb invested blog post in the coming days), and keeping mother proud I decided to experiment with a little stuffed pepper recipe.


It's a relatively straight forward meal to make, tastes incredible and you also feel super healthy afterwards. WIN, WIN! 

Ingredients

Kale
Red Pepper
Organic Rice
Avocado
Mozzarella
Tomatoes
Pine Nuts

Before we even touch the peppers and any other ingredient, we are going to put our rice on. 
Use about a cup and a half more water to rice. For example, if you were to put one cup on rice into your saucepan then add the same amount of water, times it by two and add an extra half. Allow it to reach boiling point, cover it with a lid and put the heat down to low, allowing it to cook for around 25-30 minutes, depending on the type of rice you have. 














Pre heat your oven to 400°f.
During this time, you are able to chop your tomatoes, half your peppers and prepare your avocado and mozzarella.




Once you have sliced your pepper in half, paste it in olive oil and put salt and chili flakes on the inside. Or salt and pepper, I just had no pepper and I love anything spicy. Place these bad boys in the oven for about 10-15 minutes.

Whilst this is happening, you can make start on the rest of the dinner.

Put a bit of olive oil in your frying pan and then chuck your kale in. Allow it to cook for a minute or two and then add some lemon juice to liven things up. 


Once it all looks green and scrumptious, put it to the side on a paper towel and put the tomatoes into the already heated pan. Once they have have been cooked a decent amount, place them on top of the kale that is currently on the paper towel. Then we add the pie nuts into the pan, allow them to roast for a couple of minutes. Once this is all done, throw all three ingredients into the pan together for a short period of time and rustle them around.


It should be time to take your peppers out of the oven by now, so place them aside for a couple of minutes. Once they have slightly cooled, put a bit of rice into the pepper, then put the stuffed pepper onto your serving dish. The you are able to top this with your concoction of kale, tomato and pine nuts, and top it all off with avocado and a few slices of mozzarella. 



Pair with a glass of wine (or two) and you'll be good to go.
Happy eating! xo

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