Parcels are so exciting! We all love getting a parcel through the post and opening it and it is just as fun with cooking. Parcels help you cook neat and are great for dinner parties because you can keep your guests guessing and look like a culinary genius...Ta-dah!
As I mentioned in my previous post, I am encouraging myself to cook meals that don't revolve around meat by going vegetarian except for fish for the month of March.
Introducing...stuffed sweet peppers: filling, packed with nutrition and taste sweet and wholesome at the same time!
Recipe (serves two as main or 4 as a side)
85g organic cous cous
herbs and spices of your choice (I used Italian herb, pepper and chilli flakes)
2 large sweet peppers
5 cherry tomatoes
30g pine nuts
handful of sultanas (you decide how much that is based on your own tastes - for me it is big shovel hands!)
Boiled Kale to serve
herbs and spices of your choice (I used Italian herb, pepper and chilli flakes)
2 large sweet peppers
5 cherry tomatoes
30g pine nuts
handful of sultanas (you decide how much that is based on your own tastes - for me it is big shovel hands!)
Boiled Kale to serve
Method
1. Slice peppers length ways and remove the puppy bits etc.
2. Bake in a fan assisted oven on a tray for 10mins at 180c.
3. Meanwhile boil the kettle and pour 150ml water over the cous cous and spices. Leave for 5 mins with clingfilm over the top of the bowl.
4. Meanwhile cut up the cherry tomatoes and weigh out the pine nuts, sultanas and whatever else you have decided to throw in (lots of people like olives). You may also like to turn your peppers over for the 2nd 5 mins they are in (just remember to turn them back before you try stuffing them!)
5. Stir tomatoes, pine nuts and sultanas into the cous cous.
6. Place your peppers onto 2 good sized, separate sheets of baking parchment and stuff with cous cous before wrapping them up by folding the edges of the baking parchment in neatly (or messily, it will still taste the same).
7. Bake for a further 10mins on the same heat. 5mins before it is ready start getting a pan of water to boil. You just want to pull the kale leaves from the stork and spread them as you throw them in so the chunks aren't too big.
Serving
Transfer your parcels straight to places when you are done and sneak the kale in the top (as pictured).
3. Meanwhile boil the kettle and pour 150ml water over the cous cous and spices. Leave for 5 mins with clingfilm over the top of the bowl.
4. Meanwhile cut up the cherry tomatoes and weigh out the pine nuts, sultanas and whatever else you have decided to throw in (lots of people like olives). You may also like to turn your peppers over for the 2nd 5 mins they are in (just remember to turn them back before you try stuffing them!)
5. Stir tomatoes, pine nuts and sultanas into the cous cous.
6. Place your peppers onto 2 good sized, separate sheets of baking parchment and stuff with cous cous before wrapping them up by folding the edges of the baking parchment in neatly (or messily, it will still taste the same).
7. Bake for a further 10mins on the same heat. 5mins before it is ready start getting a pan of water to boil. You just want to pull the kale leaves from the stork and spread them as you throw them in so the chunks aren't too big.
Serving
Transfer your parcels straight to places when you are done and sneak the kale in the top (as pictured).
I posted this recipe to my Instagram: @fairyfayefaye
Healthy Food Love, Fayerie Faye x
No comments:
Post a Comment