When I tell people I don't eat meat, I don't eat fish and now I don't eat eggs and dairy....then I get that look, the look of 'what an earth do you eat girl?'. Yes I know for some it's hard to understand but the plant-based lifestyle suits me and my digestive system really well. To be honest I don't actually miss cheese, I wasn't massive milk drinker as had lactose issues as a child, and yogurt has never been a huge part of my life, as the type of yogurt I like is the really sour stuff my grandma used to make. It's been pretty easy, except for when eating out!
So I've decided to incorporate more plant-based ( vegan) cooking recipes instead of just baked goods, now this recipe can easily be adapted to your taste and dietary needs such as adding in some meat, switching out the veg and using grains you prefer such as couscous or quinoa.
If you are following something like SlimmingWorld or WeightWatchers you'll noticed that this recipe is completely free on Filling & Healthy and syn free, keeping it sweet on your waist line. Eating a dish like this, you wouldn't even know that it's healthy eating.
Ingredients
1 Chopped Onion
2 Crushed Garlic Cloves
1 Chopped Courgette
50g Chopped Green Beans
50g Broken Cauliflower
1 Chopped Chili
Handful of Spinach
1 Tsp Curry Powder
1/2 Tsp Chilli Flakes
1/2 Tsp Mixed Herbs
2 Tbsp Buckwheat
25g Rice
300ml Vegetable Stock (OXO)
3 Bell Pepper
Lightly spray a pan with oil and add the chopped onion and garlic, stir and cook until the onion has softened.
Then add chopped courgette, chopped green beans, broken cauliflower pieces and chopped chili.
Add buckwheat, rice, curry powder, chilli flakes and mixed herbs and stir well for about 2 minutes.
Add a handful of Spinach and stock to the pan, bring to the boil and then simmer for 10 minutes until the rice is cooked.
Slice 3 bell peppers in half and remove stem and seeds.
Fill the peppers with the rice mixture and place into an oven safe dish.
Bake in the oven at 180c for 15 minutes
Serve immediately and option sprinkle with cheese if desired.
Easy, delicious healthy stuffed peppers with rice, veggies and buckwheat.