Chilli stuffed peppers

Spicy lunch, supper or side dish.

INGREDIENTS

8 Romano peppers
2tbsp oil
1 large onion (finely diced)
1tsp Bart garlic paste
1tsp Bart mild chilli powder
30g blanched almonds (chopped)
60g walnuts (chopped)
70g raisins
2 sticks celery (chopped)
4 tomatoes (chopped)
2tsp Bart parsley
4tbsp cheddar cheese (grated)
1 pomegranate (skin removed)
CuisineSpanish, British
SeasonSpring, Summer, Autumn, Winter
IngredientsVeg
LifestyleVegetarian, Healthy
OccasionsFood with Friends, Halloween, Bonfire Night, BBQ, Summer
CoursesStarter, Side dish
ServesServes 4
Cook Time15 Minutes
Prep Time15 Minutes

METHOD

  1. Grill the peppers under a hot grill, turning frequently until charred and blistered. Place in a plastic bag until cool enough to handle. Peel off the skins and slice down one side. Remove the seeds.
  2. Heat the oil in a frying pan and gently cook the onion until soft. Add the garlic, chilli, nuts and raisins and fry for 1 minute. Add the celery and fry for 2 more minutes. Stir in the tomato and parsley and season well. Cook until the mixture is quite dry.
  3. Put the peppers in an oven proof dish and stuff with the mixture. Scatter over the grated cheese and cook under a hot grill until the cheese has melted. Scatter over the pomegranate seeds and serve.

Note: In the summer cook these on the barbecue instead of under the grill.

Chilli stuffed peppers

Spicy lunch, supper or side dish.

8 Romano peppers
2tbsp oil
1 large onion (finely diced)
1tsp Bart garlic paste
1tsp Bart mild chilli powder
30g blanched almonds (chopped)
60g walnuts (chopped)
70g raisins
2 sticks celery (chopped)
4 tomatoes (chopped)
2tsp Bart parsley
4tbsp cheddar cheese (grated)
1 pomegranate (skin removed)
  1. Grill the peppers under a hot grill, turning frequently until charred and blistered. Place in a plastic bag until cool enough to handle. Peel off the skins and slice down one side. Remove the seeds.
  2. Heat the oil in a frying pan and gently cook the onion until soft. Add the garlic, chilli, nuts and raisins and fry for 1 minute. Add the celery and fry for 2 more minutes. Stir in the tomato and parsley and season well. Cook until the mixture is quite dry.
  3. Put the peppers in an oven proof dish and stuff with the mixture. Scatter over the grated cheese and cook under a hot grill until the cheese has melted. Scatter over the pomegranate seeds and serve.

Note: In the summer cook these on the barbecue instead of under the grill.


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