Drawing inspiration from our summer produce and the bountiful supply of eggplants and small button peppers, I thought I’d try this new version of STUFFED PEPPERS.
And, it turned out to be quite a hit!
I usually make them with minced meat however this time I wanted to try a lighter version. I made them with tuna and eggplant and a mix of Mediterranean flavours.
So if you love eating peppers, just as much as I do then you’ll love this recipe.
These little red peppers are straight from our veggie patch. It’s the first time my husband has planted this variety and I must say it’s a real winner for making stuffed peppers. They’re just the right size and so sweet. Best of all, they’re all roughly the same size which makes them easier to cook and look prettier and more colourful in the oven dish! Can peppers even look pretty!?
Stuffed peppers are delicious and very simple to make. The red, orange or yellow peppers are sweeter than the green variety. Another advantage to making stuffed peppers is that they’re also great served the following day, so why not make double the quantity so you have an extra dinner ready for the week!
Peppers or also known as capsicums in Australia, are rich in vitamin C, and quite light weight when fresh. When you are cooking peppers it is important to discard the inner white membranes and all the seeds. Sometimes, even in the milder varieties a single seed can occasionally be hot!
Peppers may be used in many dishes; they add flavour and colour to stews and are also delicious in salads or as a side vegetable, such as Peperonata.
Stuffed Peppers are delicious and very simple to make. This recipe isn't your usual stuffing but a lighter version: tuna, eggplant & Mediterranean flavours. Wash the peppers, cut the tops and set them aside and carefully remove the membranes and seeds. Now place them upside down and allow them to drain whilst preparing the stuffing. Peel and finely chop the onion. Wash and cut off the top of the eggplants. Peel and dice them. Place them in a saucepan with a couple of tablespoons of the olive oil and cover. Sauté until tender and cooked through on medium heat. Set aside and allow to cool. Wash, and peel the tomatoes and dice into small pieces. Check out my note on peeling tomatoes below. Place the tuna, cooled eggplant mixture, pitted olives, herbs, parsley, chopped chilli, breadcrumbs into the food processor bowl and finely blend. Add the mixture to the tomatoes and mix well to combine. Season to taste. Brush an oven pan with olive oil. Turn the peppers right side up and sprinkle with a little salt. Stuff each pepper and place the tops that you previously set aside on top. If required, use a toothpick to keep them steady so they won’t fall off during cooking. Place them in the greased oven pan, brush with the olive oil and cook in a moderate oven (180°C/350°F) for about 30 minutes or until the pepper is cooked. N.B. I use a tomato peeler from Victorinox. It’s a super little peeler with a serrated blade for delicate and fine skins like in tomatoes, peppers, kiwi. It saves a lot of time rather than placing tomatoes in hot water for a few minutes so that the skin peels easily.STUFFED PEPPERS
Ingredients
Instructions
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