01 Jan Stuffed Red Peppers
Prep Time: .3 Hours
Total Time: 1 Hours
Servings 4 Person(s)
- 150g Mixed Olives
- 220g Brown Rice & Quinoa Mixed (Cooked) - we used a pre-made pack
- 1 Red Onion, finely Sliced
- 4 Long Red Peppers
- Nduja Sausage or Chorizo Sausage cut into small pieces
- 1 Tablespoon Angus & Oink Shawarma Rub
- 1 Handful Rocket, finally chopped
- 100g Feta Cheese, crumbled
- 1 Handful Mint Leaves
- Juice of 1 Lemon
- Olive Oil
Chop the mixed olives, we used a mix of black, stuffed green with pimento and green. Dice up the red onion finely and run a knife through the handful of rocket leafage. Open a handy pack of brown rice mixed with quinoa and pour into a decent sized bowl. Crumble the feta into the bowl with the rice and add the juice of 1 lemon along with a tblsp of A&O Shawarma rub. Add the diced onion, olives and handful of chopped mint to the bowl. If you have Nduja sausage, it is absolutely perfect for this but feel free to do without meat for a vegetarian option or add chorizo sausage to give an extra dimension. Mix all ingredients in the bowl, add a splash of olive oil and a pinch of salt and pepper.
Slit the peppers on one side from stalk to about ¾ the way down and gently extract any seeds while opening up the pepper as far as possible without ripping. Using a t-spoon, start to fill the pepper with the mixture and use your fingers to work it down into the pepper.
With the peppers stuffed, find a roasting dish that can take them and keep a neat fit. Either place into the oven 200C for 30 – 40 mins or into the bbq with some lovely wood smoke that will really bring out the flavours of the peppers and sausage.
A great accompaniment is our Phattoush salad or tabbouleh. We’ve pimped up our Phattoush recipe with Phat Taco for an added depth of flavour and spike of spice.