After teasing your sweet tooth, I thought it was time with this 3rd Holiday Recipe to look at main dishes.
Pulled from the pages of The Essential Diabetes Cookbook (Kyle Books) by Antony Worrall Thompson, these Stuffed Peppers are comforting, safe for diabetics and vegetarian too.
Holiday Recipes, Part 3
Stuffed Peppers with Braised Potatoes
Peppers make useful containers for some delicious fillings, such as this Greek rice filling. With the potatoes on the side as here, this makes quite a substantial dish, and an excellent vegetarian meal.
Serves 4
Ingredients:
4 large red or yellow bell peppers
1 tablespoon olive oil
1 onion, nely chopped
2 garlic cloves, crushed to a paste
with a little salt
2 tomatoes, chopped
2 tablespoons golden raisins
1 tablespoon toasted pine nuts
1 tablespoon chopped fresh mint
1 cup long-grain brown rice
1lb new potatoes, sliced
½ cup tomato sauce
salad, to serve
Preparation:
1 Preheat the oven to 350°F. Slice one-third off the top of each
pepper, then scoop out the seeds and pith and discard, but retain
the top.
2 Heat the olive oil in a frying pan, add the onion and garlic, and
cook gently for 10 minutes. Add the tomatoes, golden raisins, pine
nuts, and mint and cook for another 5 minutes. Stir in the rice.
3 Fill the lower sections of the peppers with the rice mix—do not
overfill, as the rice will expand when cooking. Replace the pepper
tops and set the peppers on a baking sheet. Scatter the potato
slices around the peppers, drizzle with a little olive oil, then pour
the sauce over the potatoes.
4 Bake, uncovered, for about 45 minutes, checking toward the end
to make sure they are not burning or collapsing. Serve hot or at
room temperature, with a salad.
Amount per portion
Energy 318 cals, Protein 7g, Fat 7g, Saturated fat 0.8g, Carbohydrate 61g,
Total sugars 22.1g, Fiber 5.6g, Salt 0.26g, Sodium 102mg
(* Photo and recipe used courtesy of Kyle Books, Photography by Jonathan Gregson)