Cook rice with salt, crushed garlic and herbs (I used rosemary and thyme).
Halve and deseed green peppers. Mix some of the rice with pieces of sundried tomato, olives and pickled gherkins. Roast whole cloves of garlic until well-browned and add to the mixture. Fill the bell pepper cups, pour in olive oil, and bake until the peppers are cooked and slightly browned.
Stir Fry: Soy nuggets, Sprouts and Cabbage
Soy nuggets: boiled in salted water, squeezed dry, and cut into thin strips.
Cabbage: cut into thin strips
Sauces: I used soy sauce and a roasted garlic teriyaki marinade.
Cook the garlic in oil, add sprouts and the sauces, cook on high heat for a couple of minutes. Add cabbage strips and soy strips, and cook until the flavours are even and the vegetables still crisp.