Greetings from Morzine!

So earlier in the week I made these mushroom and brown rice stuffed peppers for my Mum. In my first year, I used to always make peppers stuffed with bolognese and couscous and I forgot how much of a great mid-week meal they are.

The mixture itself was really yummy so if you like preparing some leftovers for the next day’s lunch, put some to the side because stuffed peppers probably won’t travel too well and may be a bit of a faff!

Shopping list: 2 red peppers, 30g pine nuts, garlic, 1 packet of chestnut mushrooms, brown rice, 1 lime, tahini.

This recipe serves two people but can easily be halved/doubled.

In hindsight, a crumble of goats cheese or feta would have been super yummy with these, so I’m going to try that next time!

1) Start cooking 150g of brown rice. Bring a large pan of water to the boil, and cook for 25-28 minutes.

2) Halve the peppers and discard the seedy part. Put the halves on a baking tray and drizzle with olive oil. Bake for 10 minutes.

3) Meanwhile, toast the pine nuts in a dry frying pan on a medium heat. Once they turn golden, tip them into a bowl.

4) Chop up the mushrooms and add to a pan with a little olive oil, 4 garlic cloves, salt and pepper.

5) Once the mushrooms are cooked, add the pine nuts, lime juice, and 2 teaspoons of tahini, as well as the brown rice. Season with salt and pepper, and mix.

6) Stuff the peppers with the mushroom mix, and then put them back in the oven to bake for another 15 minutes. (If you’re adding cheese, now would be the time!)

This morning I arrived in Morzine, ready for a week of skiing. Judging from our fondue lunch, I don’t think I will be posting many healthy recipes this week! But I’m sure next week I will be needing a detox and posting plenty of soups and smoothies…