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Pocketmags Digital Magazines

Mediterranean

GREEK STUFFED TOMATOES AND PEPPERS

SF GF NF

Serves: 4 as part of a meal

Juicy tomatoes and peppers stuffed with fragrant rice and fresh herbs make a perfect lunch, supper or part of a mezze table.

• 1 tbsp olive oil, plus extra for drizzling

• 200g (1 cup) short grain rice, rinsed

• 480ml (2 cups) water

• 1 vegetable stock cube

• 1 small red onion, peeled and finely chopped

• 2 cloves garlic, peeled and finely chopped

• 1 small courgette, finely diced

• 2 beef tomatoes

• 2 peppers

• Small bunch fresh dill, finely chopped

• Small bunch Greek basil, leaves only

• Sea salt and black pepper, to taste

1 Preheat oven to 180°C (Gas Mark 4, 350°F). Place the rice in a saucepan with the water, stock cube and a pinch of salt. Bring to the boil and cook for 10 minutes until partly cooked. Drain and set aside.

2 Heat the olive oil in a frying pan and add the onion with a pinch of salt. Fry gently for a few minutes, until beginning to soften, and add the garlic and courgette. Season well and continue to cook gently.

3 Cut the tops off the tomatoes and peppers and reserve. Scoop out the pepper seeds and discard them. Using a teaspoon, scoop out the tomato pulp and roughly chop. Add this and the fresh herbs to the courgette mixture in the pan to gently cook. Season well. Arrange the tomatoes and peppers snugly in a baking dish.

4 Add the cooked rice to the courgette pan and mix everything together well. Fill the peppers and tomatoes with the vegetable rice and pop the lids on top. Drizzle with a little olive oil and transfer to the oven to bake for 30 minutes. Serve hot, warm or at room temperature, drizzled with a little olive oil.

Per serving (219g) Calories 244, Fat 4.1g, Saturates 0.6g, Sugars 5.2g, Salt 0.65g

MARINATED TOFU FETA AND GREEK SALAD

GF NF

Serves: 6 as part of a meal

A delicious, chunky salad with a zingy dressing and topped with low fat, high protein tofu feta. Serve as part of a spread or as a meal on its own. It’s perfect for lunchboxes too!

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About PlantBased

Welcome to my debut issue of PlantBased magazine! I’m delighted to be joining such an inspiring brand and working with a team of passionate plant based foodies. This month we’re celebrating the summer and making the most of those long, sunny summer afternoons with a feast of Mediterranean food. The Mediterranean diet is famed for its nutrient-rich make up and the positive health benefits it can provide; not to mention its undeniably delicious flavour combinations. So if you’re a fan of bright, beautiful and sumptuous summer food, go to the Med feast section for our medley of Mediterranean recipes. And don’t forget the beverages – no true Mediterranean dinner is finished without a bottle of crisp, cool vegan-friendly beer! Take a browse through our top tipples. Then from land to sea, we’re diving into the depths of the marine ecosystem with Heather Mills, where we discuss how plant based diets can protect our precious oceans and take a sneak peek at her new sustainable solutions for sea food. Also taking a dip into the deep is our newest expert: Maxim Leach, who’ll be exploring the health benefits of summer swimming. And don’t miss our interview with vegan blogging sensation, Lauren Toyota, and celebrity chef, Chef Ahki, who discusses her southern heritage, the inspiration behind her delicious dishes and how she gained her celebrity status. Just grab an apron, turn up the radio and have a go at creating some of our delicious and nutritious plant based meals! Don’t forget to tag us on social media, using @plantbasedmag or send your photos to editor@plantbasedmag.com Tori Cotton, PlantBased Editor