Mediterranean Stuffed Bell Peppers with PureRice
Try this low-carb version of the traditional Mediterranean recipe!
Today guys I want to present you a new product which I have discovered and started using in my diet.
PurePasta is a Sweden brand that has recently entered the Chinese market. They produce noodles, spaghetti and rice. The main ingredient in PurePasta is konjacglucomannan, which is a natual water-soluble fiber that comes from the root of the konjac plant. It is sugar-free, carb-free, fat-free and every 100g of PurePasta only contains 6 calories. This makes it perfect for people who wants to cut down their carbohydrates or are following a LCHF (low carb high fat) diet.
Every pack contains 200g of product which makes for 2 small portions or a big one.
Knowing me and my big appetite, I use one full bag, which when mixed with lean protein, some healthy fats and plenty of veggies, makes the perfect and balanced meal I need!
In today’s recipe I use PurePasta Rice as stuffing of one of the classic Mediterranean bell pepper recipes.
It comes into this bags filled with water. All you have to do is drain the content of the package and rinse it with fresh water.
Ingredients (serves 2):
- 2 bell peppers (one red, one yellow)
- 1 packet of Pure Pasta rice
- 1 tbsp capers
- 6 Kalamata olives
- 2 tbsp extra virgin olive oil
- salt and pepper
- 1/2 cup green peas (boiled)
- 1 tbsp chopped fresh Italian flat leaf parsley (+ more for decoration)
- 70 g canned tuna
- 2 tbsp breadcrumb
- 2 gloves of garlic
- 2 tbsp shredded mozzarella cheese (optional)
- 2 tbsp grated parmesan cheese
Gather all your ingredients
Wash the bell peppers and cut off about 1/3 of each, remove the internal seeds and white parts
Keep the bigger part and dice up the smaller one
In a skillet heat 1 tbsp of extra virgin olive oil and sautee the garlic until golden in color. Add the dicer bell peppers, season with salt and pepper and cook on medium low with a lid on for about 10 min.
Add the boiled green beans and cook 5 more minutes.
Remove from the heat and stir in the tuna. Make sure to leave some bigger chunks for more flavor
Then rinse off the rice
and add that to the skillet together with the chopped parsley and with the pitted and chopped olives. Gently mix all the ingredients together
Scoop the filling into the bell pepper cups. Fill them up almost to the edge.Then add the mozzarella (if using)
Then cover with the remaining filling. Top it off with grated parmesan cheese, breadcrumb and a drizzle of extra virgin olive oil.
Bake in pre-heated oven at 180-200 C for about 25 min or until crispy at the top
Let them settle a few minutes before serving.
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