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peppers to add colors to this diabetes recipe.
Baked Stuffed Peppers
(Serves 4)
Ingredients
- 4 even-sized sweet peppers
- 2 tbsp olive oil
- 1 onion, chopped finely
- 125 g long grain rice
- 50 g button mushrooms, chopped
- 450 ml chicken stock
- 4 tbsp tomato puree
- 2 tbsp fresh basil, chopped
- freshly ground black pepper
- 100 g lean chicken meat, diced
- 2 tbsp pine nuts, toasted
- 2 tbsp finely grated Parmesan
cheese
For Garnish
Preparation
- Cut the tops off the peppers and remove the cores and seeds.
Put the peppers in a basin, cover with boiling water and allow
to stand for 5 minutes. Drain thoroughly and set aside.
- Heat half the oil in a large pan and sauté the onion until
softened. Stir in the rice and mushrooms and cook for a
further minute; add the stock, bring to the boil and simmer,
covered, for 15 minutes, until the rice is just tender and the
stock absorbed.
- Stir in the tomato puree and the freshly chopped basil.
Season to taste.
- Heat the remaining oil and sauté the chicken until lightly
browned. Stir into the rice with the pine nuts.
- Spoon the mixture into the peppers and sprinkle them with
the cheese.
- Arrange the peppers in an ovenproof dish. Pour a
little water into the dish (just enough to cover its base) and
cook for 35 minutes or until the peppers are tender. Serve
hot, garnish with fresh basil leaves.
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