COOKING TIME: 30 MINUTES
INGREDIENTS
PROTEIN/CARB
50g (2oz) cooked white rice
1 tablespoon olive oil
1 teaspoon sea salt
MAIN VEG
1 large red (bell) pepper 1 tablespoon olive oil
a sprinkle of sea salt
SAUCE
1 tablespoon capers
1 tablespoon olive oil
1 tablespoon chopped fresh mint 1⁄2 teaspoon sea salt
100ml (31⁄2 oz) single (light) cream
(almond, oat or soy)
TOPPING
a handful of black olives, pitted
3⁄4 ? sun-dried tomatoes in oil
1 spring onion (scallion), nely chopped 1 tablespoon capers
a sprinkle of nely chopped fresh mint
METHOD
PROTEIN/CARB
In a bowl, mix the cooked rice with the oil and half the topping ingredients and season with the salt.
MAIN VEG
Preheat the oven to 200°C (400°F)/gas mark 6. Slice o the
top of the pepper and remove the seeds. Place the pepper on a baking tray (sheet) lined with baking paper, drizzle with olive oil and sprinkle with salt. Bake for 25–30 minutes, depending on size, until the pepper is softer, but still slightly rm. Fill with the cooked rice and return to the oven to toast for a few minutes.
SAUCE
In a bowl, crush the capers together with the oil, mint and salt, then stir in the cream.
ASSEMBLING
Place the stuffed pepper on a plate, drizzle with the sauce and scatter over the remaining black olives, sun-dried tomato, spring onion, capers and a sprinkle of fresh mint.
Recipe from "Vegan Love: Create quick, easy, everyday meals with a veg + a protein + a sauce + a topping"
