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327/365 November 23 - Stuffed Bell Peppers with Roasted Veg | by Sharon Drummond
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327/365 November 23 - Stuffed Bell Peppers with Roasted Veg

Best vegetarian meal EVER. So delicious!

 

The recipe - from Jamie Oliver's iPad app. If you have an iPad, this app is worth grabbing. This recipe is from the taster pack, and additional packs (of about 10 recipes, plus a couple instructional videos) are available for $1.99 each. I love the step-by-step instructions with photos, and his videos are great. This particular recipe looks a lot more complex than it is, and the flavours were just amazing. A great meal for non-vegetarians, as it doesn't feel like a veggie meal!

 

Stuffed Peppers with Roasted Veg

* 2 oz arugula

* ½ eggplant

* 2 sprigs fresh italian parsley

* 2 sprigs fresh mint

* 1 small bunch fresh thyme

* ½ head garlic

* 1 lemon

* 1 large red bell pepper

* 1 red onion

* 1 ripe tomato

* 1 large yellow bell pepper

* 1 small zucchini

* 4 oz feta cheese

* 1¾ oz couscous

* 1 oz kalamata olives (unpitted)

* 4 oz vegetable broth

* 3 tbsp pine nuts

* 4 sun-dried tomatoes (type packed in oil)

* black pepper (freshly ground)

* coriander seeds

* sea salt

* balsamic vinegar

* extra virgin olive oil

 

1. Remove the stalk from the eggplant half and cut into bite-sized chunks. Cute zucchini into bite-sized chunks. Quarter the tomato.

2. Peel the red onion and cut half into wedges, keeping the other half for later. Separate the cloves of garlic. Peel 2 cloves and set aside for later.

3. Pick the thyme leaves, discard the stalks. Lightly crush the coriander seeds in a pestle and mortar.

4. In a large roasting pan, mix all of the chopped veges with the unpeeled garlic cloves, thyme leaves, and crushed coriander seeds. Add a good lug of olive oil, a pinch of salt and pepper, and toss to coat. Put to one side. Preheat oven to 400F.

5. Heat a medium non-stick frying pan on medium heat. Add the pine nuts and toast, tossing frequently, for a minute or so until golden. Set aside.

6. Put the couscous in a large mixing bowl and pour in the hot broth. Stir briefly with a fork then cover the bowl with a plate. Leave for 5 minutes.

7. Peel and finely chop the remaining onion. Return the frying pan to a medium heat. Add a lug of olive oil and the chopped onion. Fry for around 10 minutes, or until soft but not coloured. Meanwhile...

8. Finely chop your reserved garlic cloves. Pick and finely chop the parsley and mint leaves, discarding the stalks.

9. Crush the olives with the heel of your hand and get rid of the pits. Roughly chop the olives with the sun-dried tomatoes.

10. When the onions are soft, add the garlic to the pan and cook for a further 2 minutes, stirring constantly. REmove from heat.

11. Halve the bell peppers lengthways, trying to keep the stalks intact. Remove the white membrane and seeds.

12. Fluff up the couscous with a fork. It will be wetter than you expect, but will dry out in the oven. Add the toasted pine nuts, the chopped olives and tomatoes, the herbs, and the softened onion and garlic to the couscous. Finely grate the zest of half your lemon into the couscous. Crumble in the feta cheese. Add a good lug of olive oil, a squeeze of lemon juice, and season well with salt and pepper.

13. Mix everything together gently, and have a taste to test balance of flavours. Add salt, pepper or lemon juice if needed.

14. Stuff the pepper halves with the couscous mixture. Lay them on top of the veggies in the roasting pan and drizzle with a little more olive oil.

15. Cover the whole pan tightly with aluminium foil and cook in the hot oven for around 45 minutes.

16. Remove the foil from pan. Drizzle with a touch more olive oil and roast for another 15-20 minutes, until the veggies are soft and the peppers tender. Meanwhile...

17. Wash the arugula in cold running water and spin dry. Toss in a bowl with a good lug of balsamic vinegar, a couple of lugs of extra virgin olive oil, and a pinch of S&P.

18. When veg are done, pick out the garlic cloves and squeeze the flesh out of the veggies, discarding the skins. Mix the roasted garlic in with the veggies, then serve a spoonful of roasted veggies on the side of each of your plates. Divide the arugula between them and enjoy!

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Taken on November 23, 2011