Stuffed red and yellow peppers

This is one of our favourite dinner party starters. We also use them quite often at our barbecues. As well as the filling we have described in this recipe, you can also use rice black-pudding. The Spanish make an excellent black pudding which uses rice instead of the lumps of fat which we see in English black puddings. It is in reality, a ready-made stuffing mix, slightly seasoned, but a little bit of extra pepper does wonders.

With a little bit of careful thought you can also convert the recipe to a vegetarian or vegan dish by mixing mushrooms and lentils with onions, chopped peppers, herbs and the rice.

2 teaspoons olive oil
1 medium onion (150g), chopped
2 cloves garlic, crushed
1 teaspoon ground sweet paprika
1 teaspoon ground cumin
3/4 cup (150g) long-grain rice
1 cup (250ml) chicken stock
250g minced veal
3 large egg tomatoes (270g), seeded, chopped
1/3 cup (55g) chopped raisins
1/4 cup (35g) pistachio nuts, toasted, chopped
2 tablespoons tomato paste
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh flat-leaf parsley
3 medium red peppers (600g)
3 medium yellow peppers (600g)
1 teaspoon olive oil, extra

1 Heat oil in medium heavy-based pan, add onion, garlic and spices; cook, stirring, until onion is soft. Add rice, stir to coat with oil. Add the stock, simmer, covered tightly for 10 minutes. Remove from heat; stand, covered, 10 minutes or until liquid is absorbed. Fluff rice with fork; transfer
to large bowl.

2 Add veal to heated medium pan; cook, stirring, until browned.

3 Combine veal, tomato, raisins, nuts, paste and herbs with rice mixture.

4 Cut off and reserve tops from peppers; remove and discard seeds and membranes. Place peppers in lightly greased baking dish; divide rice mixture among them, replace the tops. Bake, uncovered, in moderate oven about 35 minutes or until peppers are tender and lightly browned; brush with extra oil.

suppers and buffets with Bill & Sheila

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