Princess Diana’s favorite healthy dinner is stuffed peppers, which you can make at home.
PRINCESS DIANA was known for her fondness for dishes prepared by her royal chef, Darren McGrady, who served as a royal chef from 1982 until 1993.
Darren McGrady learned how to cater to the Princess of Wales’ palate while working at Kensington Palace. McGrady worked for Princess Diana and was the Queen’s personal chef for 11 years. The royal chef learned how to prepare healthful cuisine that suited Diana’s preferences, and he also prepared meals for Princes William and Harry.
Despite popular belief, McGrady stated that Princess Diana enjoyed food.
He said to Delish: “If there was one misperception about the Princess, it was that she disliked food.
“She did it!” She overcame her bulimia and regained control of her life.” Diana ordered McGrady to develop fat-free versions of British staples, according to the Huffington Post.
The Princess would have poached chicken and dry baked potatoes instead of the roast chicken and potatoes her sons ate, which, according to McGrady, were “the kind that you bite into and oil just drips down your chin.”
This was done so that William and Harry would not have to follow their mother’s dietary restrictions.
At mealtimes, McGrady said he would frequently prepare Diana as a light alternative.
Stuffed roasted peppers was one of Diana’s favorite dishes, and McGrady released the recipe on his site, theroyalchef.com.
4 red bell peppers, medium
14 cup extra virgin olive oil
14 cup onion, coarsely chopped
1 cup button mushrooms, thinly sliced
one diced zucchini
a half teaspoon of oregano, dry
Season with salt and freshly ground pepper.
2 tomatoes, chopped roughly
1 cup rice, cooked and cooled till al dente
a quarter cup of water
a half chicken or a cube of vegetarian bouillon
four smoked bacon slices, crisped and diced
1 teaspoon basil leaves, shredded
four ounces chopped mozzarella cheese
2 tblsp Parmesan cheese, grated
Preheat oven to 350 degrees Fahrenheit. Remove the tops of the peppers and discard the seeds.
If the peppers aren’t balanced, take a bit off to level them, according to McGrady.
Drizzle the oil over the peppers and place them on a baking sheet.
Preheat oven to 350°F and bake for 25 minutes, or until they begin to soften.
Allow to cool after removing from the oven.
In a frying pan, pour the oil from the peppers and add the onions, mushrooms, zucchini, and oregano.
Season the vegetables with salt and pepper to taste, and sauté until they begin to soften over high heat.
Simmer for about five minutes after adding the tomatoes, rice, water, and bouillon cube. “Brinkwire News Summary.”