Time to hook up with the Recipe Shed from Reluctant Housedad again, and what better theme to kick off the new year than the healthy stuff! We can all admit to over indulging a bit over Christmas but going healthy is always so much easier when the recipe is a tasty one which is interesting to make and attractive to the eye.
My contribution is from Slimming World, a recipe I nabbed from my mum's SW book. I have no idea about the Syns/points/calories etc., but I am guessing that the absence of fats or dairy products, not to mention the presence of healthy fillers like rice and pulses, means that it's a safe bet for a healthy diet.
Chop one red pepper in half and scoop out the seeds and white membrane. Leave the stalk intact to help keep the filling in the pepper (not to mention making it look pretty!). Meanwhile fry a small onion in a little oil - I used coconut oil which is a healthy option - and add 1/4 tsp each of chilli flakes, paprika, and dried mixed herbs. Cook out until the onion is soft. Add a portion of cooked rice, a small tin of kidney beans, and some sweetcorn. Taste for seasoning - I added some Ludlow sauce for tanginess but Worcestershire sauce or soy sauce would also add nice flavour. Spoon the rice mixture into the peppers and bake in an oven for 40 mins at 180 deg.
(Funny story behind this photo - I managed to upend one of the peppers transferring it to the plate. Literally upside down pepper with filling everywhere. You can see a few rogue grains of rice I missed with the kitchen roll...)
If you want to gather a few more ideas for healthy food to balance out the Christmas splurge then head over to Keith's blog and check out the entries!