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Podcast: Recipe for the day
Episode:

Stuffed pepper boats
Category: Arts
Duration:
Publish Date: 2018-03-26 11:20:32
Description: Stuffed Peppers Filling and lovely, stuffed peppers were all the rage in the 1980's and are about to have a comeback. You can stuff them with almost any filling you like, and this podcast discusses the options. Ingredients 4 large peppers, red, orange or yellow oil for brushing and frying 1 small red onion 10 medium mushrooms 2 - 3 cloves of garlic 1 small courgette 2 tablespoons tomato puree mixed with 2 tablespoons of water Salt and pepper 1/2 teaspoon thyme 1 teaspoon paprika 100 g cous cous 16 cherry tomatoes, halved 150 g grated cheese, 30 g of which goes on the top Chop the vegetables and mushrooms finely Slice the peppers in half, longways and remove the seeds and pith Brush with oil and lay on a prepared baking sheet Bake for 15 for minutes at 190ºC, 375ºF, Gas 5 Fry the onion in a little oil then add the other vegetables and fry for a further 5 minutes on medium heat Stir in the tomato puree mix, paprika and salt and pepper to taste Remove from the heat and prepare the cous cous as directed on the packet As the peppers are softening, remove them from the oven and turn the heat down to 180ºC, 350ºF, Gas 4 Combine the couscous and vegetables and then add 120 g grated cheese and mix Slice the tomatoes in half Carefully stuff the boats with the mixture, top with sliced tomato and a little extra cheese Bake for 25 - 30 minutes at the new heat setting. By Breville USA (Stuffed_Peppers_08of9) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
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