Sometimes stuffed peppers can be a bit stodgy because of overcooked rice. I love rice but thought that for stodge avoidance and for health reasons I’d stuff these with a mixture of pearl barley, green lentils, and quinoa instead of rice.
Once those were cooked I stirred through some warm olive oil into the mixture which I’d infused with crushed garlic. I then added chopped mint and parsley, blanched broccoli stems and tops, edamame beans and sauted courgettes, red chilli, lemon zest, and salt and pepper. I then added some chunks of mature cheddar, chopped pistachios and piled it all all into red peppers which I’d roasted until slightly softened. Once the mixture was heaped inside I topped with grated parmesan and placed in the oven to roast for another 20ish minutes.
Whilst this is a meal in itself, I actually only made 1 each so served this with dressed rocket, topped with fried halloumi (yes, a third cheese). Such a lovely mid week meal which I’d probably serve 2 of next time with only the dressed rocket.