Stuffed Bell Peppers

Stuffed Bell Peppers

Recently Tastemade app was launched on Apple TV. There are some interesting indie chefs and hosts worth watching on Tastemade. Some of the programs reminded me of England. So, this recipe is inspired from typical English ingredients like worcestershire sauce and 'sharp tasting' cheddar cheese.

Contributed by Rajan Manickavasagam.

Published 09. August 2014


Ingredients

  • Rock salt (to taste)
  • Crushed black pepper 
  • 1 cup of cooked rice (can be left over)
  • 1 tablespoon of port wine
  • 1 tablespoon of worcestershire sauce (or to taste)
  • 2 diced piri piri chicken sausages
  • Handful of chopped fresh coriander leaves (or mint leaves)
  • 1-2 tablespoon of olive oil
  • 1 red bell pepper
  • 3-4 thin slices of cheddar cheese
  • 1 toothpick for presentation!

Instructions

  • Slice the top of a red bell pepper. Scoop out the insides of the pepper.
  • Roast the pepper and the top in a preheated oven at 220C for about 15 minutes. 
  • Take the pepper out to cool once the skin starts to blacken.
  • Meanwhile, in a pan, heat some olive oil.
  • Add the diced chicken sausages along with some salt and pepper.
  • Add the chopped coriander leaves and cooked rice. 
  • Finally, add a tablespoon of port wine and worcestershire sauce.
  • Saute in low heat for a while.
  • Remove the chicken and rice from the pan and stuff the pepper.
  • Add cheddar cheese  slices into the pepper.
  • Roast the pepper in the oven again for 2 minutes at 180C.
  • Serve with some boiled vegetables.
  • For the vegetarians, add potato or tofu instead of the chicken.
    Happy eating.

Further details

Serves 1  person.
Preparation time is approximately 10 min.
Cooking time is approximately 20 min.

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