Serves 2
Ingredients
2 large red or yellow peppers
2 tbsps olive oil
1 large onion, chopped
2 cloves garlic, crushed
1tbsp pine nuts
4oz cooked brown rice
4oz mushrooms, sliced
2oz Vegan cheese
Fresh basil
Salt and freshly ground black pepper
For the salad:
Rocket
Tomatoes
Spring onions
Radish
Pepper
Preparation method
1 Cut the tops off the peppers and set to one side. Remove the seeds and pith.
2 Sauté the onions and garlic in about ¾ of the olive oil for 3-4 minutes. Add the mushrooms and cook for a further couple of minutes.
3 Thoroughly combine all the ingredients in a bowl and use the mixture to stuff the peppers. put the tops back on.
4 Preheat the oven to 200°C, pace the peppers on a lightly oiled baking tray (use the remaining olive oil) and bake for 30-35 mins.
5 Serve with a fresh, crisp salad made from the ingredients listed, or those of your own choice. (Add dressing as desired.)