Romano Stuffed Pepper with red cabbage

Romano Stuffed Pepper – adapted from the book 'EatForLife'

Ingredients

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

Method
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 =]

What I ate Wednesday... Beetroot Risotto

Beetroot Risotto - adapted from The Guardian  website

Ingredients

Serves 1

4 small fresh beetroot (2 pureed, 2 chopped)
1 Onion, peeled & sliced
1 garlic cloves, peeled & sliced
300ml vegetable stock
10g Bulgur Wheat
35g Red lentils
5 Cauliflower florets, pulsed into 'rice' crumbs
1/2 Yellow pepper, chopped in big chunks
1 Celery Stick, sliced
dried thyme 
Juice of ½ lemon

Optional:
1/2 cup frozen green beans
handful beansprouts
2 Cups shredded lettuce
salad leaves

Method
1 After discarding any leaves, wash the beetroot, pop them in a glass dish and cover and place into a preheat oven to 200'C. Bake in the oven for 1 hour until tender and easily pierced with a knife. Set aside.

2. Peel the beetroot and blitz two cooked beetroots in a blender or food processor adding 4 tbsp of hot stock to make a thick, smooth puree.

3 Dice the onion and garlic. Add the onion and garlic to a saucepan. Reduce the heat to low and cook gently for 5 minutes, until the onion softens.

4. Tip the bulgur wheat and red lentils into the pan and stir well to coat it. Cook for a minute, stirring. Increase the heat. Add the pepper and celery and stir. Add a large ladle of hot stock and thyme. Reduce the heat, so the mix keeps bubbling but doesn't cook too fiercely.

5 Once absorbed, add another ladle of stock and keep stirring. Repeat this step until you have used virtually all the stock and the lentils are just about cooked – this takes about 15-20 minutes. Add pepper and lemon juice.

6 Stir in two-thirds of the beetroot puree. Taste and adjust the seasoning. Add the rest of the puree and the cauliflower rice. Add the cooked chopped beetroot and green beans and stir.

7 Turn off the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into shallow bowls on top of a bed of lettuce and handful of beansprouts. Finish with a topping of salad leaves.