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Written by Liz Edmiston
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My kids love the slightly sweet, spicy filling of these stuffed peppers, and served with rice, couscous or salad they make a tasty and nutritious meal. Adapt the filling to your own taste . Remember you don´t have to use meat, so for a vegetarian version substitute Quorn, mushrooms or a mix of spicy seasonal vegetables.
Ingredients
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Peppers , the long green type if you can find them ( allow 2 per person)
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200g of minced beef or chicken
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1 large onion
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half carton tomato passata
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honey
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Dark soy sauce
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Cumin, coriander, salt and pepper, to taste
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One diced red chili if you like spicy dishes
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Parmesan cheese
Method
These are really simple to make. Simply chop the onion and gently fry in a little olive oil until soft. Add the mince and fry until cooked through. Add the tomato passata, honey to taste ( around a teaspoon), a generous dash of soy sauce, and the spices and seasoning. Continue to cook and stir regularly adjusting the seasoning to your own taste.
Add the chili if using. When the mix is cooked, set aside and prepare the peppers. Deseed the peppers and slit lengthways. Place on a greased baking tray, and fill with the mince mix. Sprinkle with a little parmesan cheese.
Bake in a pre-heated oven at around 180 deg until the peppers have started to blacken a little and are soft.
The taste is reminiscent of Morroccan cuisine, due to the addition of the cumin and coriander, and my family like theirs char-grilled!Ring the changes using pork, strips of chicken or minced lamb for a meat stuffing. Equally nice with Quorn mince or Tofu for a vegetarian alternative.
Tags: peppers vegetarian quorn mince spicy meat supper lunch dinner recipe |
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Last Updated ( Thursday, 17 April 2008 )
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