Stuffed Peppers

Stuffed Peppers

After many dull winter days, there is nothing better than introducing some colour into our food. Baked stuffed peppers with jasmine rice are full of nutrients and taste good too!

Stuffed Peppers

March 9, 2017


  • 3 colored peppers
  • 1 packet Jasmine rice
  • 1 tbsp. turmeric
  • 10 cherry tomatoes
  • 1 jar anchovies
  • A bunch of fresh coriander
  • 1 tbsp. flax seed oil
  • A handful of fresh spinach
  • Some roasted pumpkin seeds
  • 1 broccoli
  • Homemade salad dressing (1 teaspoon tahini, a piece of ginger finely chopped, olive oil and a dash of agave)
  • Step 1 Wash the peppers and cut in half, clean out the seeds and extra bits. Place them on a baking tray, add a dash of oil and bake them until soft.
  • Step 2 Boil your rice in a pan of hot water and add the turmeric for colour.
  • Step 3 Wash and chop your broccoli and roast them until crunchy.
  • Step 4 In your blender, add finely chopped coriander, anchovies, fresh spinach and cherry tomatoes, salad dressing, flax seed oil and pulse for a couple of seconds.
  • Step 5 When rice is cooked, strain and let cool. Add the mixture to the rice and mix well. Chop the roasted broccoli into smaller pieces and add to rice.
  • Step 6 Fill the peppers with the rice mixture and enjoy.

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