Red pepper and mince wraps

Tuesday, April 04, 2017. Author Leilah Isaac

5 red bell peppers

3 garlic cloves

2 green chili peppers

2 cups water (500ml)

20 asparagus spears

1 cup basmati brown rice (250g)  

10 spring green leaves / collard greens

2 cups Quorn mince* (300g)

3 tbsp balsamic vinegar (45 ml)

Feta cheese (100g)

Salt and pepper to taste

*Variation: The Quorn mince can be substituted by a mince/ground meat of your choice. If so, please ensure your choice of meat is cooked appropriately before mixing in with the vegetables.

Total calories: 316

Protein: 21g

Carbohydrates: 47g (of which 6g is fibre)

Fat: 5g

Values calculated using Quorn mince. Meat alternatives will vary depending on the protein source.

1) Slice off the top of the red peppers and remove the seeds. Thinly slice all the red peppers with the garlic and chili peppers.

2) Place these in a deep saucepan with the water, cover, and bring to boil. Simmer covered for an hour and stir occasionally.

3) After the hour has passed, rinse the rice and add to the pot with the boiled red peppers. Mix well and cover again for a further 20 mins.

4) Add the Quorn mince and Balsamic vinegar and stir well. Season with salt and pepper to taste and cover for another 15 mins. 

5) Trim and discard the ends from the asparagus, and steam separately for 5-7 mins.

6) Smooth a layer of the pepper and mince mixture on top of a large spring/collard green leaf. Sprinkle a spoon of feta, and place two asparagus spears in the centre.

7) Fold in the bottom of the leaf to secure the ingredients, and tightly roll the wrap.

8) Serve warm and enjoy!