Chef’s Pili-Pili Rumba Lemon Stuffed Bell Pepper (Vegan)
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Ingredients
The filling
- 1 bell red pepper
- 1 tbsp olive oil
- 1 tbsp Rumba lemon chilli sauce
- 30g black kale, chopped
- 20g chick peas (tin)
- 20g carrot, diced
- 20g swede, diced
- 20g mushroom, sliced
- ½ tsp sea salt and pepper to taste
- 90ml crashed tomatoes
Broccoli rice
- 1 broccoli, grated
- 1 tsp olive oil
Method
Preheat the oven to 350◦F. Coat a baking dish with cooking spray.
Slice the tops off the pepper and remove the ribs and seeds inside.
Place the pepper cut side down in the baking dish. Cover and bake for 15 minutes
While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat. Add the kale, mushroom, carrots, swede, chick peas and season with salt and pepper. Cook for 5-6 minutes until softened. Add the tomatoes and Rumba lemon sauce, and stir to combine. Cook for 6-10 minutes.
Remove the pepper from the oven and turn the pepper over , and fill with the vegetables mixture. Place the pepper stuffed on a bed of broccoli rice.
The Broccoli rice
Heat the olive oil in a pan. Add the grated broccoli and, stirring continuously, cook over medium heat for 2-4 minutes.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya