Are you having a bar-b-q this weekend? Is it going to be warm where you are? It is here apparently and although Robert and I have a list (an actual physical list, I’m very fun to be with, clearly) of things I’d like to get done we are going to kick back and eat…..a lot of food. Although I should add that Robert has been hit by a truck called Stomach Bug and it’s all pretty grim so I may very be alone with my list *grins quite happily*
Anyway back to the bar-b-q plans. If you are planning on eating outside this weekend and have already ordered your ribs and sausages from the butcher then these Stuffed Peppers will make a fantastic accompaniment and is a welcome change from bread or salad.
They are beautiful on a plate, very easy to put together and, most importantly, they are TASTY! I’m so over beige when it comes to food so when I see a plate that is predominantly red with a flash of green I can feel my body thanking me.
Forgive the ‘food in the sink’ picture. I just love the boldness of these peppers and was feeling a touch creative that day.
What you will need for this recipe:
Serves 3-4 as a starter but can be accompanied with other vegetables or meat for a main dish.
- 6 Romano Peppers (approx 360g)
- 200g Quinoa
- 200g Queen pitted olives
- 140g Pancetta
- 100g Feta cheese (crumbled)
- Basil leaves for garnish
And another food shot. Basil, you bring me great joy. You set my taste-buds on fire and fill my kitchen with your heady aroma. You epitomize the goodness of great food and all that it does for us.
Pre-heat oven to 200c
Rinse the quinoa and boil over a medium heat in the required amount of water until soft but not mushy.
Wash the peppers and cut off the tops. Then slice the peppers in half, length ways, and remove the seeds.
Open the peppers out without completely splitting them so that the inside of the peppers cook evenly but they are still joined together, then lay them on an oven tray and bake in the oven for around 10mins.
Whilst the peppers are cooking, fry up the pancetta in a little olive oil in a frying pan over at medium to high heat. This should take around five minutes.
Drain the olives (no need to rinse) and empty them out onto a chopping board. Use a sharp knife or mezzaluna to roughly cut into small pieces.
After 10 minutes, remove the peppers from the oven.
In the frying pan you have used to fry the pancetta, empty the the quinoa and roughly chopped olives into it, then stir all of the ingredients together.
Divide the quinoa mix evenly between the peppers, ensuring each open pepper is fully stuffed.
Crumble some feta cheese over each of the open peppers and then top with freshly torn basil leaves.
Quinoa is a complete protein while doing the job of a filling carb. I eat a lot of Quinoa and would recommend it.
Have a wonderful weekend. I can see the sun already high in the sky over West Sussex and I can see Sweet Williams, in plug plant form, wilting. Where’s my trowel???
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