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Stuffed  Red Peppers with Goji Berry Brown Rice &  Spicy Nectarine Sauce

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The brown basmati rice used in this recipe has more fibre and less carbohydrates than normal rice - winning! This is probably why for me personally, I find this rice keeps my sugar levels more even compared to a white, fluffy rice that I have tried with years of cooking. Brown basmati rice usually takes a bit of time to cook...
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 But, I have discovered in my supermarket a great selection of microwavable "2 minute rices" which are FANTASTIC. Just make sure to check the labels, as always! Goji berries provide high levels of antioxidants, are a great source of vitiman A (good for your eyes) and vitamin C (good for your immune system)... There known as a super berry for a reason! 

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Ingredients

Serves: 2

• 2 large red capsicums (long ones as pictured but would be fine with other shaped capsicums too)
• 1 packet of 250g brown basmati "2 minute rice"
• 1 medium red onion
• ​1 Tbsp sesame oil
• 2 Tbsp goji berries 
• 1/2 cup Vietnamese sauce​​​

​I paired this dish with my SPICY NECTARINE SAUCE RECIPE.

How to

• Heat oven to 180°C bake
• Slice your capsicum / red pepper from top to bottom so it opens like an envelop. Or, if you're using bell peppers slice the top off and remove the insides so there's room to stuff them full of goodness!
• Cook the microwave rice using the instructions on the back of the packet
• ​Finely dice the onion
• In a large bowl, gently mix all the ingredients together using a spoon (onion, cooked rice, sesame oil, goji berries and Vietnamese sauce)
• Carefully stuff the capsicums with your rice mix
• Spray a baking dish with olive oil
• Again being careful, place the peppers into the baking dish and place in the oven
• Cook for approximately 20 minutes or until the peppers are soft and cooked to your liking​
• If you're pairing this dish with my SPICY NECTARINE SAUCE RECIPE, quickly whip that up - serve by drizzling the sauce over and enjoy!​

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