Sandra’s Stuffed Peppers: Healthy hot weather eating!
It’s been a record breaking summer, with temperatures as high as 49 degrees on some days. When it’s that hot, you really don’t feel like eating much, and you certainly don’t want to be slaving over a hot stove – at least I don’t! On top of dealing with the heat, I’ve also been fighting a nasty infection, and because I live with Lupus, my immune system is compromised. So I’ve been trying to come up with healthy eating options to tempt my appetite and build myself back to what passes for normal here in Casa Luna!
I settled on a simple variation on stuffed peppers. One day last week I made Tandoori Chicken, but I wanted something light and nourishing to go with it. I made a brown rice salad using diced cucumber, cherry tomatoes, button mushrooms, spring onions, pequillo peppers – those lovely little sweet ones you get on the market and in some supermarkets – peas and sweetcorn. I seasoned it with black pepper, a touch of paprika, a little extra virgin olive oil and a dash of Fino sherry.
It was delicious and nutritious, but as usual, I made enough to feed the street! I was wondering what to do with the rest of it, as I hate food waste. Even if it’s only cost a little, it doesn’t sit right with me. I’d bought some really cheap full size peppers with about 40% off – thank you, Lidl Plus! – and I thought I’d use one and stuff it with the rice salad for my main meal. I already had a large can of tuna on the go, as both Luna and myself absolutely love it, so I decided to mix that in with the rice salad as my protein hit.
To cook the pepper, I sliced it lengthways in half, scooped out the ribs and seeds, brushed the outside with olive oil and cooked it for 15 minutes on 200 degrees in my halogen oven. I wanted the flesh to be firm but cooked, and not charred, and it turned out just as I hoped. To serve, I garnished it with rocket leaves for a little extra bite and some healthy green stuff and piled the filling into the cooked pepper.
It was really tasty, but not too taxing on my jaded appetite. And if you’re watching your weight – as I am constantly! – it’s not too high in calories or fat. I’m going to try it with prawns next time, but I think it would also work well with leftover cooked meat, or even savoury mince, if you’re feeding a few people. Chopped hard boiled eggs and diced ham would also work. You could also top the filling with grated cheese and brown it under the grill. It’s a versatile, healthy and quick option for a light meal or part of a tapas selection. Try it and let me know what you think. Buen provecho!
