Detox Kitchen stuffed Romano peppers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Detox Kitchen stuffed Romano peppers By You Magazine - April 12, 2019 Romano peppers are great for stuffing and baking – their shape means the mixture you stuff them with can cook evenly. Here I’ve used a zesty black rice mixture that has a lovely coarse texture. This is a good weekday supper, as it is easy to make but still feels special. Issy Croker SERVES 4 275 calories per serving 4 Romano peppers Olive oil for drizzling and frying 100g black rice 3 spring onions, sliced 2 garlic cloves, chopped 2 tbsp grated fresh root ginger 1 small courgette, diced 1/4 cauliflower, cut into small florets 2 vine tomatoes, roughly chopped 3 fresh thyme sprigs Zest of 1 lemon 2 tbsp tamari 450ml water 100g gluten-free breadcrumbs Fresh flat-leaf parsley to garnish TO SERVE 1/2 cucumber, peeled, seeded and diced 4 vine tomatoes, sliced 1 Baby Gem lettuce, roughly chopped Flaked sea salt and cracked black pepper Preheat the oven to 200°C/Fan 180°C/Gas 6. 2. Cut the peppers in half lengthways, through the stalk (keep this attached). Scoop out ribs and seeds. Lay the pepper halves, cut side up, on a baking tray and drizzle over a little oil. Season with salt and pepper. Roast for about 20 minutes. 3. Meanwhile, make the stuffing. Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer for 30–35 minutes until the rice is tender and fluffy. Drain and set aside. 4. Heat a little oil in a frying pan over a medium heat. Add the spring onions, garlic and ginger, and cook until softened. Add the courgette, cauliflower, chopped tomatoes, thyme, lemon zest, tamari and 200ml of the water. Simmer until the liquid has evaporated, then stir in the rice with the remaining 250ml water. Cook until all the liquid has been absorbed. 5. Spoon the mixture on to the pepper halves and cover evenly with the breadcrumbs. Bake for 15–20 minutes until the crumbs are golden. 6. Serve with a simple cucumber, tomato and Baby Gem salad. Recipe from Detox Kitchen Vegetables by Lily Simpson. Detox Kitchen also offers a premium and nutritious meal delivery service, starting from £37.00/day. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved