Saturday, 8 March 2014

Romano Stuffed Pepper with red cabbage

Romano Stuffed Pepper – adapted from the book 'EatForLife'

33g Red lentils, cooked in the microwave till softened
1 Large Red romano pepper, cut in half and deseeded
1 Onion, peeled & sliced
1 garlic clove, sliced finely
1 Tsp Paprika
1/2 Tsp ground coriander
1/4 Tsp Hot chilli powder
1 tsp Turmeric
1 Tbsp Tomato Puree
200g Passatta
1/2 Tbsp Parsley
1/4 Tbsp Thyme
65g tinned tuna in spring water
tbsp Apple cyder vinegar

1. Cook the red lentils; cover with water in a measuring jug and microwave on medium for 5 mins and drain.

2. Place the halved romano peppers into a glass dish with water and microwave on high for low for 2 mins. Place the peppers cut side up on the glass dish.

3. Cook the onions and garlic till softened. Add the spices to the onion mixture and stir for 2 mins.

4. Add the tomato puree, Passatta and herbs. Add the cooked lentils and stir. Warm through and stir through the tuna.  

5. Preheat the oven to 180'C. Stuff the pepper with the spicy tuna mixture and place into the oven to bake for 20 mins.

8. Whilst cooking in the oven, Add the red cabbage to the pan used to cook the onions and add a touch of water. Cook the cabbage till slightly softened and then add the red wine vinegar. Cover and allow to cook through. (I added a touch of cinnamon and nutmeg for sweetness) For the last mins, add the grated carrot and stir through; continuing to cook for a further 5 mins. 

9. Spoon the cabbage onto the serving plate and sit the stuffed pepper on top with a top of lettuce.

Tasty dish which I liked with the red cabbage =]
I had no peppers or green beans to serve it with but it was a nice change without =]

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