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More stuffed baby red capsicums

June 15, 2011

A few weeks back I bought a punnet of baby red capsicums at South Melbourne Market. They were bright and pretty and just begged to be stuffed full of good things and served as an attractive side dish. I experimented with a couple of fillings and served them alongside a chicken dish.

The other day distributors Perfection Fresh Australia were giving away some of these little tempters on their Facebook page and I was lucky enough to be in the right place at the right time.

My pack arrived along with the necessary makings for a potato curry to stuff them with. Today I am featuring another of the fillings I came up with earlier, plus the slightly modified version of the curry recipe supplied with the pack. I substituted sweet potato and a tiny can of chickpeas for the original potato cubes.

You can easily make up your own stuffing. They don’t need much and it’s an ideal use for leftovers. Basic preparation and cooking is the same for each filling.

Stuffed baby red peppers

Cut the tops off six baby red capsicums and set aside. Scoop out the seeds and membrane with a teaspoon and discard. Place the capsicum bottoms in an ovenproof dish and add a little water.

Spoon in the stuffing of your choice. Use the reserved tops to make a lid. Cover with foil and bake for 20-25 minutes at 180C.

Lentil and caper stuffing

1/2 cup Puy lentils
1/2 small onion finely chopped
1 teaspoon oil
1 tablespoon chopped capers
1/4 cup chopped parsley
2 tablespoons tomato paste

Simmer the lentils until tender, adding salt towards the end of cooking. Drain.

Saute the onion in a little oil until soft then add to the lentils and stir in the capers, parsley and tomato paste. Season with salt and pepper. Fill the peppers and bake as above.

Vegetable curry filling

1 brown onion, finely diced
1 teaspoon vegetable oil
50g mild tikka masala curry paste
1/2 teaspoon ground cumin
1/2 cup sweet potato peeled and diced into 1cm cubes
1/2 cup canned chickpeas
1/2 cup coconut cream
1 cup chopped coriander leaves plus some for garnish

Heat the oil and fry the onion, curry paste and cumin until the onion is soft. Add the sweet potato and chickpeas and 1/2 cup water and simmer, covered for 5 minutes. Add the coconut cream and simmer, uncovered, until the sweet potato is tender, adding a little more water if the sauce dries out too much. Stir through the coriander.

Fill and bake as above.

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