Friday, 8 August 2008
Recipe - Stuffed Peppers
Well, this is what I came up with for my leftover mince and rice. It turned out quite nice actually.
It sort of got a bit of a Moroccan flavour, I guess that's thanks to the harissa paste.
I've always just taken the top off the peppers and stuffed them that way. The drawback to that has been that it has been a total bitch to try and get them to balance nicely. Cutting them lengthwise made that bit much easier. Just use a small knife to trim away the white membranes and you should be set.
As always, freestyle this recipe to your hearts content. Add and subtract ingredients according to your own taste and what you have available at home.
Boiled rice, cold
Red onion, finely chopped
Harissa paste, to taste
Peppers, halved lengthways and seeds and membranes removed
Heat the oven to about 200C/400F/Gas mark 6.
Put the pepper halves into a ovensafe dish which you have poured a little bit of olive oil into. Make sure that the entire dish is coated.
Heat the oil in the frying pan. Start frying off the mince. Season with salt and pepper. When the mince have started to brown add the onion. Let this fry for a bit, then add the harissa paste to taste.
When the mince look about done, stir in the rice and let it warm through. To avoid the mixture becoming too dry, add some water during this period. Be careful though, you just want it to be a bit moist. Soup is not what we're cooking today.
Let the mixture cool down a bit. Spoon it into the pepper halves, top with grated cheddar. Try to avoid making silly plane noises as you put the dish into the oven.
Consider it done when the cheese has melted and is starting to show a nice colour.