There is nothing better than something hearty and rich that is also healthy to eat during the week, and one royal chef has shared one of Princess Diana’s favourite dinners.
Chef Darren McGrady was the personal chef for Princess Diana for four years and recalled that the royal had a sweet tooth, but also wished to focus on eating a healthy fat-free diet.
According to the chef Diana said: “I want you to take care of all of the fat. I’ll take care of the carbs at the gym.”
Darren would cook fat-free versions of classic British dishes so she could eat dinners with Prince William and Prince Harry without them following the same dietary restrictions. Instead of having roast chicken that “you bite into and oil just runs down your chin”, Diana would have poached chicken and baked potatoes.
However, when she was eating by herself, Darren explained that Diana loved to eat stuffed peppers, and shared the recipe for how to make this tasty yet nutritious meal for yourself.
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Instructions
To begin, preheat the oven to 180C.
Prepare each bell pepper, cut off the top, clean the seeds inside and wash the vegetables under a kitchen tap.
Line a baking tray with baking paper and drizzle with olive oil. Place the red peppers on the tray and coat them evenly in the oil.
Chef McGrady suggested that you can make the bell peppers stand upright on the tray by cutting off a small piece of the pepper from the bottom.
Bake the peppers in the oven for 25 minutes until they have begun to soften, then take out the oven and set aside to cool.
Broil the four closes of bacon in the oven for a few minutes, keeping an eye on them to ensure they do not burn.
Once cooked, take the bacon out of the oven and chop them up into small slices. Roughly up your mozzarella cheese, zucchini, tomatoes, mushrooms and onion as well.
Place a small pan on the stove, fill it with water and cook the rice, making sure to follow the rice packet’s instructions.
When the rice is nearly done, add a stock cube to the pan as well as the chopped tomatoes and leave to simmer for five minutes.
Pour the oil from the bell peppers into a frying pan and season the zucchini, onion, and mushrooms with oregano, salt and pepper and then add them to the pan.
Cook on high heat for a few minutes until the vegetables begin to soften.
Add the rice mixture to the frying pan and add the final ingredients, bacon, basil and mozzarella cheese, as well.
Mix the ingredients together well and then use a spoon to fill the bell peppers and make sure everything is evenly distributed
Sprinkle the parmesan cheese on top of the peppers and then place back in the oven for roughly 10 to 15 minutes until the cheese has fully melted.
Your mouth-watering stuffed peppers are now ready to serve.
