Monday, 13 July 2015

Sunset suppers that sizzle

Here I am again with alliteration, that you're not meant to do, but I like it!!! hope you do.
As I've said many times it's best not to switch the oven on in a Mediterranean supper so here is a recipe for stuffed peppers that requires little heat.

Stuffed Peppers

Serves 2 for a main meal or 4 as a side dish

I large red pepper and 1 large yellow pepper, washed thoroughly and dried.
200 g couscous
1 packet of pine nuts, lightly toasted
1 small jar of black olives
4 tomatoes, washed and peeled
turmeric, if liked
salt and pepper.

Prepare the couscous according to the packet and set aside in a large salad bowl.
Lightly char or blanche the peppers, or put in a microwave for 5 minutes. This makes them more digestible.
Chop the tomatoes and cook gently for a few minutes in a small amount of olive oil, then add the pine nuts.
Stir gently and remove from the heat.
Add the turmeric if using, salt and pepper and basil and stir in the olives.
Add to the bowl of couscous and check seasonings, fluff it up with a fork.
Spoon the couscous mixture into the peppers just enough to fill them comfortably. The rest of the couscous can be served separately or kept in the fridge for lunch the next day, maybe adding feta or cooked chicken.
Drizzle with olive oil and top with grated cheese.
Bake for ten minutes.

Let cool for a few minutes and serve with a green salad.

Enjoy at sundown.

Sunny supper

Everything ready


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