A supper of stuffed peppers

Well the finished dish turned out looking nothing like the photograph in the magazine article, but it tasted delicious. So this will become a regular dish, in winter eaten hot with rice and in summer eaten at room temperature on a hot dusky evening. plateful 13-5-15The main reason, I think, for the way it looks, is that I chopped the vegetables rather than finely diced them. So if you are entertaining and want this to look prettier, dice the vegetables small. If you want something more homey, don’t get out the ruler. breadcrumbs 13-5-15capers, spoonful 13-5-15Serves 6
Onion, diced
2 garlic cloves, crushed
100ml olive oil
4 long narrow bell peppers
1 small aubergine, peeled and diced [I didn’t peel it, and mine was large]
4 plum tomatoes, sliced [I only had cherry tomatoes, so quartered them]
1 tbsp capers
handful of pitted black olives
grated pecorino [I used parmesan]
sea salt and freshly ground black pepper
25g dried breadcrumbs
100ml tomato passata [I used a tin of chopped tomatoes mixed with 2 tbsp sun-dried tomato paste] red pepper 13-5-15Preheat the oven to 190°C/Gas 5. Heat the olive oil in a frying pan over a medium heat, fry the onion and garlic for five minutes without browning.

Dice one of the red peppers and add it to the saucepan with the diced aubergine. Stir every two minutes until the vegetables are partly-cooked, about 10 minutes.

Add the fresh tomatoes, capers, olives and a little of the cheese. Season. Cook for a further three minutes. cheese, added to veg mix 13-5-15Add a handful of the breadcrumbs to the pan and stir well.

Meanwhile, cut the remaining three peppers in half lengthways, removing the stalk and seeds.

In a large baking dish, spread the layer of passata or mixed tomatoes/tomato paste on the base. On top of this, lay the pepper halves. Stuff the peppers with the vegetable mixture. If, like me, you made too much, layer it on top of the peppers. Over the top, sprinkle the remaining breadcrumbs and a drizzle of olive oil.

Bake in the oven, uncovered for 20 minutes. Check if the passata has dried up at the base of the dish, if it has add more passata or a sprinkle of water. just out of the oven 13-5-15Serve hot, warm or at room temperature.

I have no idea which chef wrote this recipe I’m afraid, I tore it from a magazine and it is now unidentifiable. Sorry! As usual, I have adapted the recipe to our own taste – which means more onion, more garlic – and so the instructions are hopefully more logical. I hope you enjoy this as much as we did!

5 to remember
nada como – nothing like
el arroz – the rice
hogareño – homey
la regla – the ruler
longitudinalmente – lengthways

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