Let's Get Cooking

Serves 3

(with option to make 4 peppers with remaining stuffing)

 

You Will Need

– 400g (14oz/2cups) wholegrain rice

– 1.2 litres (40 fl oz/5 cups) water

– 3 red peppers

– 2 tbsp cold-pressed coconut or olive oil (reserve 1 tbsp for rubbing the pumpkins)

– 2 large onions, finely chopped

- 3 garlic cloves

– 2 handful mushrooms of choice, coarsely chopped

– 6 kale leaves (any type will work), thick stalks removed, coarsely chopped

– 5 sprigs of mint, leaves picked and chopped

– 3 tbsp raisins

– ½ tsp ground cinnamon

 

Rinse and drain the rice. Place in a saucepan together with the water and bring to the boil.

Reduce the heat and cover with a lid. Simmer gently for 40 minutes until tender.

 

Meanwhile, prepare the peppers. Cut a lid out of the top of each one, then scoop out the seeds and discard. Rub the insides with oil and set aside.

 

Preheat the oven to 400F (200C). Heat 1 tablespoon oil in a large frying pan and fry the onions, mushrooms and kale over a medium-low heat until soft and cooked, but not brown. Remove from the heat, add the pistachios, mint, raisins and cinnamon and stir well. Add the cooked rice and toss to combine. Spoon the stuffing into the greased pumpkins, put the ‘lids’ back on and bake in the oven for 20-30 minutes or until the skin is browned and bubbly.

 

Check with a knife to see if the pumpkin flesh is soft. Serve hot.

 

Leftovers can be stored in the fridge for 3-5 days.