Savoury Spinach and Brown Rice Stuffed Peppers

This dish from Chef Nicky Gibbs is LOW GI, vegetarian and be served as a main course or an accompaniment.

• Serves: 1
• Difficulty: medium
• Prep time: 30 minutes
• Cooking time: 45 minutes

• 

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Ingredients

1 kg washed spinach 

25 g                butter 

1medium onion peeled and chopped 

1bunch spring onions chopped 

1 lemon juiced 

Salt and freshly ground black pepper to taste 

250 ml (1 cup) cooked Spekko Saman Brown Rice 

A pinch of nutmeg 

10 g chopped parsley 

20 ml ( 4 tsp)roasted peanuts 

20 ml (4 tsp)sultanas 

4 sweet red peppers, halved and cleaned 

Bulgarian yoghurt to serve  

Method

1. Heat the oven to 180 ºC and grease an ovenproof dish. 
2. Remove the stems from the spinach, blanch in boiling water, place in a colander and refresh with cold water until cold. Squeeze out excess water and chop roughly. 
3. Heat the butter over a low heat, sauté the chopped onion and spring onion. Add the lemon juice and season with salt and pepper. 
4. Add the Spekko brown rice and then the spinach and heat through. Then add the nutmeg, chopped parsley, peanuts and sultanas. 
5. Fill each red pepper with the rice mixture. Bake for 20 – 25 minutes, then serve with some Bulgarian yoghurt.