A success! I wondered whether this would work with no added salt or oil – fortunately, it did. The red pepper sauce compensated for the lack of oil in the stuffing. I prepared the stuffing and the sauce the night before, so all I needed to do for a good Sunday roast was to stuff and roast the peppers along with a couple of pans of roast potatoes and sweet potatoes and some greens. Serves 4.
1 cup brown rice
1/4 cup chopped dried apricots
1/4 cup pine nuts
Cook the brown rice according to the instructions on the packet – I used brown Basmati. Toast the pine nuts in the oven for up to 5 minutes, then remove them and leave them to cool. Two minutes before the end of cooking add the dried apricots. Drain and leave it to cool.
4 red peppers
Wash the peppers and slice off the top. Remove the seeds from inside. Microwave them for 90 secs – 2 minutes until they are just slightly less firm than they were. Fill them with the stuffing then pop the “lids” back on. Roast for an hour at 180C.
Red pepper sauce:
2 red peppers, roasted and peeled (either roast over a gas flame or in the oven, turning frequently.)
1 pack silken tofu
1 tbsp dried dill or 2 tbsp fresh
zest of 1 lemon
Place all ingredients in a food processor and blend until smooth, or beat them together until they are as smooth as you can manage. Heat when ready to serve.
I served the peppers and sauce with rosemary-roast potatoes, black pepper sweet potatoes, roast onions, steamed carrots and green beans. A proper Sunday night feast!