Stuffed Red Peppers with Spicy Chilli Oil
Serves 4 , easily doubles to serve 8
Spicy Chilli Oil,
1 level Tbsp medium piquant Spanish dried pimento(or 1 level Tbsp ground paprika +1/2 tsp ground cayenne pepper)
500ml mild olive oil
1. Grind the dried pimento 20 seconds/ speed 2.Add the mild olive oil in the TM bowl.Heat 5minutes/ 60oC/ speed 2.Beat 1minute/speed 8.Leave overnight to infuse the flavour of the oil.Stir before using.
Stuffed Red Peppers
150g whole grain or granary bread, torn into 3cm chunks.
2 onions, peeled and quartered
3 garlic cloves,peeled
100g firm vegetables, eg broccoli, asparagus
50g dried goji berries or sultanas or cranberries
1/2 tsp spicy herb salt
1 heaped tsp TM stock paste or 1 crumbled stock cube
10g fresh basil or other herb
200g water
150g pine nuts
3 red bell peppers or Romano peppers, halved lengthwise, seeds and core removed.
1. Mix and chop all ingredients ( except the pine nuts)8 to 10 seconds/speed 4.Scrape down the sides of the TM bowl with a spatula and mix again if needed.
2. Add the pinenuts and stir in with a spatula.Place the peppers into a roasting pan cut side up and keep one apart- thinly slice this half and set aside.Fill with the stuffing and sprinkle the pepper slices on top.Drizzle with 2-3 Tbsp Spicy Chilli Oil.Bake 30 minutes 180oC then increase the heat for 30 minutes more at 220oC until the Peppres are tender and the stuffing is bubbling and crispy on top.
Serve with rice or potatoes. and a fresh green salad.
This is delicious
The oil is by chef Robert Thompson.The Peppers and stuffing Janie turner U.K. Thermomix
