sharing recipes from one generation to the next
I get a buzz out of impulse buying beautiful produce and it’s an extra good feeling buying from the person who has tilled the soil and tended a crop to bring beautiful vegetables to me via the local Farmer’s Market.
I have a favourites grower I buy from each week. He leaves his home at 1am to load and transport his organic produce. He grows zucchini and cucumbers, sweet potatoes, tomatoes and red peppers. He a friendly but quirky character who has no concern for the length of the queue at his stall as he engages in chat about cooking vegetables with each and every customer. He claims it’s his social life because he’s much too tired to do anything more than fall into bed when he finally returns home.
As I paid him for the bag of baby sweet red peppers he’d grown we talked about ideas for vegetable stuffings. The conclusion we mutually reached was that whatever was in the fridge and the pantry at the time dictates the ingredient list but the skill of the cook comes into play with making the dish both tempting and delicious.
Roasted Stuffed Sweet Red Peppers to serve 2-3
14 baby sweet red peppers
1/3 cup basmati rice
kernels cut off 1 cob of sweet corn
1/4 cup sliced spring onion greens
1 tablespoon finely chopped parsley
2 roma tomatoes diced
2 best quality pork and fennel sausagse removed from their skins and crumbled
1 teaspoon garlic infused oil
50g feta cheese, crumbled
1/2 teaspoon sea salt flakes
freshly ground pepper to taste
2 tablespoons olive oil
Remove the stems from the peppers with a sharp knife then with the handle of a teaspoon ease out the membranes with the seeds attached. Shake out any loose seeds.
Bring a large pot of water to the boil then cook the peppers in 2 batches for 3 minutes then refresh in iced water. This will make them soft enough to fill without splitting
Bring a small pot of salted water to the boil and cook the rice for 5 mins. Drain and refresh.
Combine the rice, sweet corn, spring onion greens, parsley, chopped tomato, crumbled sausage meat, garlic oil and feta cheese. Mix thoroughly.
Add a generous grinding of black pepper and 1/2 teaspoon sea salt flakes, mix again.
Preheat the oven too 180C.
Generously oil an oven proof dish into which the peppers will fit in a single layer
Rub the outside of the peppers with a little olive oil then fill them with stuffing.
Don’t pack the filling in too tightly as they may burst as the rice cooks and swells.
Lay the peppers in the oven proof dish, cover with foil and bake for 40 minutes.
Remove the foil, turn the peppers then continue baking for another 20 minutes.
Delicious served with a rocket salad.