Mango Stuffed Pepper Boats

[Guest guest]

I've recently finished an online vegan recipe site at

http://www.damefandango.com/vhomepage.htm - it was a spinoff from

another book I was writing so I decided to make these recipes free - so

please help yourself and enjoy:

 

vegetables | mango stuffed pepper boats

 

Serves 4 main meals when served with salad/vegetables/potato/rice/meat

etc.

 

This is an absolutely beautiful dish and one of my favourites. It's

incredibly healthy and tastes great. You don't necessarily need to serve

it in the peppers, I often just make a big bowlful of the main mixture.

 

Wheat free, dairy free, meat free version...

 

Ingredients...

 

* 3 tbsp rice

* 1 grated carrot

* ½ chopped mango

* 2 small spring onions, chopped finely

* 1 inch stem ginger cut finely (I use the stem ginger in syrup)

* 1 tbsp oil

 

Optional:

 

* ½ chilli, finely chopped.

* 4 red peppers, halved

* 2 tbsp unshelled Pistachio nuts

 

Dressing:

 

* Juice of ½ lime

* 2 tsp syrup from the stem ginger

* 1 tsp balsamic vinegar

 

Method...

 

1. Heat the oven to 170ºC and put the peppers in for 25-30

minutes.

2. Heat the oil and chilli in saucepan for a few minutes, stir in the

rice, cook according to the instructions on the packet

3. Then, in a bowl, mix the pistachio nuts, carrot, spring onion,

mango and chopped ginger

4. In a jar, mix the balsamic vinegar, oil, lime juice and syrup and

give it a good shake.

5. Pour over the carrot and mango mixture, mix well, cover and leave

to infuse.

6. When the rice is cooked, drain and stir into mixture.

7. Serve heaped into the pepper boats.

 

Maybe serve with...

 

These are lovely just served with a crisp salad.

 

For those able to eat wheat...

 

Substitute the rice for 200ml cous cous. Simply sauté the chilli in

oil, add the cous cous, cover with equal amount of boiling water (200ml)

and leave to stand whilst you do everything else. Then fluff it up with

spoon or fork and add to mixture.

 

Dame Fandango xx