Saturday, 18 January 2014

Romano Stuffed Pepper

Romano Stuffed Pepper – adapted from the book 'EatForLife'

33g Bulgur Wheat
1 Large Red romano pepper, cut in half and deseeded
1/2 red onion, peeled & diced
1 garlic clove, sliced finely
1 Tsp Paprika
1/2 Tsp ground coriander
1/4 Tsp Hot chilli powder
1 Tbsp Tomato Puree
100g Passatta
1/2 Tbsp Parsley
1/4 Tbsp Thyme
1 Coley fish fillet

1. Cook the bulgur; cover with water and boil for 10 mins and drain.

2. Place the halved romano peppers into a glass dish with water and microwave on high for low for 3 mins and high for 3 mins.Place the peppers cut side up on a baking tray lined with foil.

3. Cook the onions in the same pan to cook the bulgur and cook till softened. Add the garlic and cook for a further 2 mins. Add the spices to the onion mixture and stir for 2 mins.

4. Add the tomato puree, Passatta and herbs and simmer for 15 mins or so. 

5. Preheat the oven to 180'C.

6. Ad the bulgur to the onion mixture and stir throughly. Stuff the peppers with the mixture, placing any extra around the peppers. 

7. Bake for 20 mins

8. Serve with a bed of lettuce, green beans and grated carrot.

Tasty =] Feeling a tad bad for the bulgur =/

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