Savoury Spinach and Brown Rice Stuffed Peppers | Spekko Rice
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Savoury Spinach and Brown Rice Stuffed Peppers

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:
  • Cooking time:
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    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  


    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. 


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