I soaked half a cup of bulgar wheat in hot veggie stock, covered, for half an hour. Then I cut a pepper in half, sprayed it with cooking spray and cooked it cut side down for about 10 mins while I did the filling.
I sauteed a handful of chestnut mushrooms, a couple of small shallots, half a courgette and a fat glove of garlic. Then added a tsp of paprika, 1/2 tsp of thyme, 1/2 tsp rosemary and half a tsp of rasel hanout spice mixture. I added a bit of water to cook out the spices and then added the bulgar. Flipped and filled the peppers and baked another 20 mins.
There was a tonne of stuffing left, so I'll be having that for lunch tomorrow!
I'm excited about tomorrow's dinner and hope it turns out well. It's a recipe I got out of Cook Vegetarian magazine! I'll report back tomorrow!
Laterz
xXx
Mmmm they look lovely but what is this rasel hanout spice mixture? Not heard of that one before.
ReplyDeleteThis sounds so good, Sal! I love stuffed peppers, but you've got a more of a rock n' roll version here woman!
ReplyDeleteJeni, it's a mixture i got in sainsbury's but it has a tonne of different moroccan type spices in, including rose petals and cayenne pepper. It packs a spicy punch!
ReplyDeleteThat looks like the best stuffed pepper ever.
ReplyDeleteI think the world knows how I feel about capsicums/peppers. But the stuffing sounds awesome. Stuff me a ramekin! :)
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