Mr Seventies went to the farmers market and came home with a bag full of surprises that ranged from earthy field mushrooms to a big bag of fresh red peppers.
As you know, 19seventies girl likes to maximise plant foods when cooking and these stuffed peppers, served with a crunchy green salad, fit the bill. They can be made ahead, covered in the fridge ready to bake at night and leftovers taken to work for lunch the next day, heated and eaten by themselves or with a fresh salad. As I am not adverse to eating the same dish two nights in a row busy these are perfect. I am always looking to make shortcuts in the kitchen, spending all day creating a Master chef dish is not my idea of cooking every day food.
19seventies girl did once in the distant past, spend 2 days making Danish pastries from scratch, making so many different varieties that I did not know what to do with them. I ended up taking them to work to share with my very grateful, colleagues and they all quickly disappeared. These days if I feel like a treat, I find a beautiful baker or chocolatier.
Everyday cooking and eating needs to be simple, delicious, seasonal and nourishing. This dish can use any colour peppers or a mix of colour, shapes and sizes, whatever is available. Peppers are now available in red, purple, orange, yellow and green. I like to use turkey mince but you can use any lean quality mince such as lamb, beef, pork or chicken.
Roasting the peppers brings out a sweetness that combines well with the turkey mince. If you buy peppers in season when they are going out cheap in big bags, this is the perfect recipe. I have been making these since the 70’s and everyone loves them.
STUFFED ROAST RED PEPPERS
Serves 4-6, oven, fan forced, 180oC or 350oF
6 red peppers, some of mine were quite large
500gms lean free range turkey mince
2 tablespoons olive oil
1 brown onion, peeled and finely diced
2 cloves garlic peeled and crushed
I small carrot grated
1 stalk celery finely diced
1 cup cooked brown rice
1 field mushroom, stalk removed and finely sliced and chopped
2 slices prosciutto thinly sliced
3 tablespoons tomato paste
2 tablespoons black currants
1/4 teaspoon oregano
1/4 teaspoon smoked paprika
1 x 500 ml jar of Italian tomato sauce, I use my favourite Lucia’s sauce when I can get it.
6-8 bocconcini cheese
Prepare peppers by cutting in half lengthwise and removing the seeds and membrane.
Heat olive oil on a moderate heat in a large fry pan and lightly brown the turkey mince. Remove from the pan.
Add more oil if you need it to the pan and sauté the onions, garlic and prosciutto.
Add the celery, mushrooms and carrot, with the lid on cook for 3-4 minutes.
Return cooked mince to the pan and currants, oregano, paprika, tomato paste and rice, stir to mix.
Fill the peppers with the mixture and top each one with the Italian tomato sauce.
Lightly grease a large oven proof baking dish and put the peppers in open side up in a single layer.
Bake in the oven for 30 minutes .
Open oven and top each pepper with torn bocconcini cheese, bake for another 10-15 minutes.
Serve with a crunchy green salad.
X seventies girl