Baked Peppers Stuffed with Unpolished Rice, Raisins & Walnuts

Recipe is contributed by Ms Lauren Ho, former Dietitian/Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

• Raw unpolished rice, 1 rice cup (120g)
• Raisins, ⅓ cup
• Red & yellow capsicums, top removed and deseeded, 4 medium
• Red onions, 2 medium
• Mint, chopped, ½ cup
• Unsalted dry roasted walnuts, chopped, 30g
• Shiitake mushrooms, cubed, 5 large
• Olive oil, 2 tbsp
• Salt, ½ tsp
• Pepper, ½ tsp

Method:

1. Wash and cook the unpolished rice (1 cup of rice + 2 cups of water). Leave the cooked rice to cool.
2. Preheat oven to 150˚C.
3. Combine all the stuffing ingredients in a bowl and mix well. Then, add salt and pepper into the mixture.
4. Stuff each pepper to the brim with the mixture.
5. Bake the stuffed capsicums for 30 minutes, or until they are cooked.
6. Finally, garnish with some mint leaves and serve.

Note: Add minced lean meat, chicken or fish into the stuffing for a non-vegetarian option!

Nutrients per serving
Energy: 320 kcal
Protein: 6.5g
Total Fat: 13g
Carbohydrate: 46g
Sodium: 305mg
Dietary Fibre: 5g