John Myers
Ingredients for 2 servings:
- 80 g brown rice = 0.5 cup
- 160 g water = 1 cup
- ½ tsp turmeric
- 2 bell peppers
- 1 banana(s), approx. 140 g peeled
- ½ tsp coriander, ground
- 1 tsp turmeric
- 1 tsp herbal salt
- 1 pinch(s) of sugar
- 2 tbsp desiccated coconut
- 20 olives, black, from brine, without stones
- 100 g coconut milk
- Margarine, lactose-free
- 20 g chocolate, bitter 88%
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
gluten-free, soy-free, vegan
1 portion = 2 people Cook brown rice and 0.5 tsp turmeric in boiling water over reduced heat with the lid on for approx. 35 minutes, then turn off the heat to allow it to swell for 10 minutes. Cut the tops off the peppers, hollow them out, and cook in boiling water for 10 minutes until al dente, then drain. Mix the rice with 0.5 tsp ground coriander, 1 tsp turmeric, 2 tbsp desiccated coconut, 1 pinch of sugar, 1 tsp herb salt, and 20 finely chopped black olives. Fold in the chopped banana and mix with 100g coconut milk. Fill the two al dente peppers with this mixture. Place these in a baking dish greased with margarine, then arrange the rest of the mixture so that the peppers have something to hold on to. Finely grate the chocolate using an almond mill and spread a thick layer over the peppers to form a “lid.” Cook in a cold oven at approximately 180°C for approximately 30 minutes. Eat the caps immediately or freeze them with other sliced pods. My own recipe
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