Mango stuffed pepper boats recipe from the inclusive world of Dame Fandango

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, which lasts two days.

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 (2½cm) stem ginger cut finely
1 tbsp oil

Optional:

½ chilli, finely chopped.
4 peppers, halved
2 tbsp unshelled Pistachio nuts

Dressing:

Juice of ½ lime
2 tsp honey (if you buy stem ginger in honey, use this. Or, if you're using stem ginger in syrup, use the syrup instead of honey)
1 tsp balsamic vinegar

Method...

Heat the oven to 170ºC and put the peppers in for 25-30 minutes.
Heat the oil and chilli in saucepan for a few minutes, stir in the rice, cook according to the instructions on the packet
Then, in a bowl, mix the pistachio nuts, carrot, spring onion, mango and chopped ginger
In a jar, mix the balsamic vinegar, oil, lime juice and honey and give it a good shake.
Pour over the carrot and mango mixture, mix well, cover and leave to infuse.
When the rice is cooked, drain and stir into mixture.
Serve heaped into the pepper boats.

Maybe serve with...

These are lovely just served with a crisp salad.

For those able to eat meat ...

You can either serve this alongside chicken or if you have cooked chicken leftover, you can add it to the rice mixture.

For those able to eat fish ...

This is lovely with smoked salmon (and brown bread, if you are able to eat wheat) or, for a gorgeous one pot meal, simply cook a fillet of salmon and flake it through the mixture before serving.

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.

For those who can eat sheep's milk...

If you are able to eat feta, make a quick salad with chopped black olives, cherry tomato halves, cubes of feta, shredded lettuce and finely chopped sun blush tomatoes.

For leftover mango, either eat as a desert or cube it and add to a chicken salad or add to a tomato salsa. Or, thread some onto the Mediterranean skewers. For leftover spring onions, see the creamy dip or sublime tomato soup.

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