Stuffed Peppers by Nicola Hazel of Jannettas Gelateria in St Andrews
A traditional dish my Mum used to make, which originates from the region my family comes from in Italy, Frosinone. It’s a lovely light meal as well as being easy to make. Although I have included bacon lardons in this, it would be equally delicious being a vegetarian dish too.
All you need to do is add an alternative vegetable, or as I sometimes like to do, add pine kernels. These can be eaten hot straight from the oven with seasonal vegetables, or eaten cold the following day with a fresh green salad. Either way they are deliciously good.
http://jannettas.co.uk
Time to prepare: 20 minutes
Time to cook: 30 minutes
Ingredients: Serves 4
1 small onion
3 closed cap mushrooms
200g smoked bacon lardons
½ tsp. Italian mixed herbs
4 large bell peppers
6oz dry breadcrumbs
1 tsp. flat leaf parsley, finely chopped
Handful of black olives, pitted
Ground black pepper
A drizzle of olive oil Green salad, to serve
Method:
1. Preheat the oven 250°C.
2. In a pan, fry the smoked bacon lardons in a little olive oil.
3. Peel and finely chop the onion, add to the pan with the bacon and fry gently until the onion is translucent. Follow with the mushrooms, Italian mixed herbs and ground black pepper and fry for approximately 10 minutes.
4. Meanwhile, cut the peppers in half diagonally, remove the seeds but leave the stalk on. By keeping the stalks on you are ensuring the peppers keep their shape and it also looks impressive when it comes to serving.
5. Finely chop the olives and add them to the pan for a few minutes to warm through.
6. Place the cooked mixture in a large bowl with the dry breadcrumbs and add the flat leaf parsley. Mix well.
7. Spoon the mixture into the prepared peppers, being careful not to overfill them. Drizzle each pepper with olive oil and place in the preheated oven. After 20 minutes at this temperature, reduce to 180°C for an extra 30 minutes. Keep an eye on the peppers ensuring they don’t burn during this time.
8. Serve hot or cold with a fresh green salad.
In association with Taste Communications.
www.tastecommunications.co.uk
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