Mediterranean sweet peppers with an Eastern twist
A bunch of colors like Indian summer! Round, long, thick, thin or tiny, there are different shapes of sweet peppers. Round and thick ones are perfect for stuffing. I prefer the small peppers as starters or for aperitif. The Chef’s Handyman team loves the stuffed version very much.
Stuffed sweet peppers
Chef’s Handyman, Stuffed Sweet Peppers
To make stuffed sweet peppers, steam 200 g or 7 oz. of white rice or cook in a pan. Heat olive oil in a large pan. Add 3 tbsp. of ras el hanout, 1 tsp. of turmeric, 1 small shredded chili, 1 chopped garlic clove and a dash of of cinnamon. Add the steamed white rice and 3 tbsp. of soy sauce. Combine all ingredients. Cut 10 dried apricots in pieces. Add apricots, 4 tbsp. of cranberries, 5 tbsp. of pines and 3 tbsp. of chopped parsley. Season the rice mixture with salt and black pepper. Remove pan from heat.
Cut away the top. Hollow the sweet pepper out. Stuff the sweet pepper with the rice mixture. Close the sweet peppers with the top.
Meanwhile prepare the tomato sauce. Heat olive oil in a large pan with lid. Add 1 chopped chili, 1 chopped onion and 1 laurel leave. Reduce heat. Add 2 cans of tomatoes. Place the stuffed sweet peppers into the pan with the tomato sauce. Close lid and cook on low heat for 40-50 minutes or cooked through. Garnish with cilantro. The cooking time depends on the size of the sweet peppers.
Serve as side dish or as main dish with salad.
Shopping list for 4 serves of stuffed sweet peppers, 4 big or 8 small sweet peppers, 200 g or 7 oz. of white rice, olive oil, ras-el hanout, turmeric, cinnamon, salt, black pepper, 2 chilis, 1 onion, 1 garlic clove, 2 cans tomato sauce, 10 dried apricots, 4 tbsp. cranberries, 5 tbsp. pines, parsley, laurel leaves, soy sauce, cilantro
Sweet pepper crostini
Chef’s Handyman, Crostini with sweet peppers
To make sweet pepper crostini. Small and big ones can be used. Prepare baking sheet with parchment paper. Place the sweet pepper on baking sheet. Cut bigger ones in pieces. Sprinkle with olive oil. Season the pieces with salt and black pepper. Roast in oven at 200°C or 400°F for 15-20 minutes. Bigger ones might have addional 5 minutes. When finished take them out.
Cut a baguette in slices. Sprinkle with olive oil. Place on baking sheet. Roast for 5 minutes in oven. Spread green pesto sauce on top. Apply roasted sweet peppers. Substitute sweet peppers for tomatoes or eggplants.
Shopping list for 4 serves, 1 baguette, 1 cup of green pesto sauce without parmesan cheese, 8-12 small sweet peppers, salt, pepper, olive oil.
Bon appetite, yours Chef’s Handyman team.
