Stuffed peppers with rice salad and fried haloumi

By admin
14 May 2012

1 packet leeks, sliced in rings

3 garlic cloves, crushed

oil

250 ml (1 c) toasted cashew nuts

125 ml (½ c) toasted mixed nuts

250 ml (1 c) sultanas

1 bunch spring onions

250 ml (1 c) chopped coriander and parsley leaves

750 ml (3 c) cooked brown rice

6 red peppers

MUSTARD SALAD DRESSING

80 ml (? c) sunflower or olive oil

30-45 ml (2-3 T) lemon juice or balsamic vinegar

2-3 garlic cloves, crushed

5-15 ml (1-3 t) honey

5-15 m l (1-3 t) wholegrain or Dijon mustard

1 piece of haloumi

Fry the leeks and garlic in oil until done.

Add the rest of the ingredients and mix through.

Cut the heads off the peppers and remove the pith.

Spoon the rice mixture into the peppers.

Mix all the ingredients for the salad dressing and pour over the rice mixture.

Place on the coals and heat until slightly charred on the outside and hot. (Wrap in aluminium foil if you prefer.)

In the oven: Place on a baking sheet and heat for about 20 minutes until peppers are done but still firm.

Braai the haloumi over the coals or fry in oil in a pan until slightly charred on the outside.

Place on top of the peppers.

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