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5
from 1 vote
Stuffed peppers
This sounds a bit 70s Cranks style veggie food, but carefully cooked and presented, is vibrant and tasty.
Course:
Vegetarian mains,, Vegetarian sides
Cuisine:
Provencale,, South of France
Keyword:
Provencale cooking, Stuffed Vegetables, Vegetarian dishes
Servings:
6
Equipment
An ovenproof dish
A saucepan for the rice or couscouus
Ingredients
200
g
rice, couscous, bulghar wheat
You can buy quick cook or packaged to shorten cooking time
400
ml
vegetable stock if making rice or bulghar wheat and 200ml for couscous
pinch
saffron
ground finely in a pestle and mortar
4
tbsps
Olive oil
4
shallots, finely chopped
4
cloves
garlic, finely minced
bunch
flat leaf parsley
sea salt
2
preserved lemons, finely chopped
large handful
apricots, roughly chopped
Optional: marinate/soak in sherrry
handful
pinenuts
50
ml
olive oil
6
yellow, orange or red peppers whole
cut off the tops, keep as hats, remove inner seeds and pith
Instructions
Cook the grain you are going to stuff the vegetables with, using the vegetable stock. In fact slightly undercook it.
Mix the cooked grain with the saffron
Heat a frying pan with the olive oil
Add the shallots, garlic to the olive oil, fry until golden.
Preheat the oven to 180C
Mix this with the grain, the preserved lemons, parsley, the apricots, the pine nuts, the salt.
Put the peppers into an oiled baking tin, remove the hats and stuff the peppers with the mixture.
Add some olive oil to the peppers, replace the hats and bake for 40 minutes
Remove from the oven and serve.