Romano peppers are great for stuffing and baking – their shape means the mixture you stuff them with can cook evenly. Here I’ve used a zesty black rice mixture that has a lovely coarse texture. This is a good weekday supper, as it is easy to make but still feels special.
275 calories per serving
4 Romano peppers
Olive oil for drizzling and frying
100g black rice
3 spring onions, sliced
2 garlic cloves, chopped
2 tbsp grated fresh root ginger
1 small courgette, diced
1/4 cauliflower, cut into small florets
2 vine tomatoes, roughly chopped
3 fresh thyme sprigs
Zest of 1 lemon
2 tbsp tamari
100g gluten-free breadcrumbs
Fresh flat-leaf parsley to garnish
1/2 cucumber, peeled, seeded and diced
4 vine tomatoes, sliced
1 Baby Gem lettuce, roughly chopped
Flaked sea salt and cracked black pepper
- Preheat the oven to 200°C/Fan 180°C/Gas 6.
2. Cut the peppers in half lengthways, through the stalk (keep this attached). Scoop out ribs and seeds. Lay the pepper halves, cut side up, on a baking tray and drizzle over a little oil. Season with salt and pepper. Roast for about 20 minutes.
3. Meanwhile, make the stuffing. Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer for 30–35 minutes until the rice is tender and fluffy. Drain and set aside.
4. Heat a little oil in a frying pan over a medium heat. Add the spring onions, garlic and ginger, and cook until softened. Add the courgette, cauliflower, chopped tomatoes, thyme, lemon zest, tamari and 200ml of the water. Simmer until the liquid has evaporated, then stir in the rice with the remaining 250ml water. Cook until all the liquid has been absorbed.
5. Spoon the mixture on to the pepper halves and cover evenly with the breadcrumbs. Bake for 15–20 minutes until the crumbs are golden.
6. Serve with a simple cucumber, tomato and Baby Gem salad.