Stuff ‘em
Aug 20, 2008 in Cook
Here is a recipe for stuffed peppers, from our resident Ex-Girlfriend, Sassy. This recipe takes slightly longer than the others on here, but we are assured it is worth it. We’ll be giving it a go soon. In total, the cooking time is about 1 hour, but preparation time is only a few minutes. We think it’s ideal, because there are two distinct phases to the cooking, meaning you can break after 30 minuts of studying to begin the second phase.
You will need:
- Some mixed peppers (green, red, yellow; number depends on how many you’re going to eat/feed)
- Chopped garlic (1 clove per 2 peppers)
- Chopped onions (1 medium sized onion per 2 peppers)
- Sliced mushrooms (we reckon about 50g per pepper)
- Chick peas or lentils (about 25-50g per pepper)
- Sliced courgette (1 per 2 peppers)
- 2 tablespoons of tomato puree or 50ml passata per pepper
- 1heaped teaspoon of mixed herbs per 2 peppers OR fresh a few sprigs each of basil/oregano/thyme all chopped finely
- Salt, pepper and chili (or chilli) powder to taste (leave out the chili if you don’t like spice!)
- 2 tablespoons of olive oil
- Cheese of your choice to grate over the top, but goats’ cheese is best.
- New potatoes, enough for the number of people you’re going to feed.
- Optional side salad.
What you need to do:
- Chop the top off each of the peppers, and de-seed the insides.
- Saute the onion and garlic in the olive oil, over a medium heat, until starting to brown, but only just.
- Add the courgettes and wait for them to start to soften (2-3 minutes).
- Add mushrooms, chick peas/lentils and tomato puree/passata.
- Add the mixed herbs.
- Put oven on to warm to 180°C.
- Cook over low heat for 25-30 minutes.
- Fill peppers with mixture.
- Place in oven for 30-40 minutes.
- Put potatoes on to boil.
- Serve with some butter over the new potatoes!
Enjoy!
