Stuffed baby pepper
April 5, 2011
I’ve noticed pre-packed small red capsicums at the market recently so I bought some to stuff. They’re easy to work with. All they need is a quick rinse and then you can cut the tops off, scoop out the seeds and membrane with a teaspoon and they are ready for stuffing.
I used some slices of stale ciabatta bread which I reduced to chunky crumbs in the mini-blender and mixed with chopped onion that had been sautéed in oil. A couple of tablespoons of chopped fresh herbs, some chopped olives and a few walnuts were added with a sprinkle of water to bind everything together.
I spooned this into the pepper shells, poured on a little olive oil and a few twists of the pepper mill then put the tops back on and baked the peppers at 190C for 20 minutes.
These go well with barbecued meat, roast beef or grilled chicken breasts.
Instead of breadcrumbs I have also used cooked brown lentils, giving the stuffed peppers a bit of a protein boost. These are good served at room temperature.