It’s starting to get pretty lovely here in Michigan. Time to start thinking Spring food, getting outside, being crafty, trying new things…oh the possibilities!! Today we have a fun Sponsored recipe here for you. Give it a try and let us know what you think if you do! Enjoy!
Spring is in the air, spelling a perfect time to pick out lovely ripe Mediterranean vegetables to make a dish that will make you feel like you’re in the middle of the Costas. While you may not be able to enjoy an authentic carafe of sangria, there are plenty of scrumptious recipes around to make use of juicy, vibrant veggies to add a little Spanish zing to dinnertime.
Combine a tapas dish of stuffed peppers with some fresh olives and antipasti offerings for a
springtime feast. With the supply of high quality food that you can trust, you can provide an array of
superb dishes for your guests to tuck into with ease.
The key to tapas is to not make too much work for yourself. While the concept of tapas may initially
seem overwhelming, as long as you plan your time effectively and choose simple dishes, it’s perfectly
achievable.
Stuffed Peppers
Serves 6
Ingredients
- 90ml olive oil (plus a little extra for the peppers)
- 2 onions, finely chopped
- 2 cloves of garlic, crushed
- 140g rice (ideally Spanish short grain)
- 55g raisins
- 55g pine kernels
- 40g fresh parsley
- 1tbsp tomato puree, dissolved in 750ml hot water
- 6 mixed peppers
- Salt and pepper to season
How to Make
Preheat the oven to 200 degrees Celsius / Gas Mark 6.
Heat the oil in a pan and add the onions. Cook for 3 minutes before adding the garlic. Cook
for another 2 minutes until the onion is soft.
Stir in the rice, raisins and pine kernels. Add half the parsley and season. Stir in the puree/
water mix and bring to the boil. Reduce the heat and simmer for 20minutes, giving an
occasional stir. Stir in the remaining parsley, then leave to cool a little.
Slice the top off each of the peppers and scoop out the core and its seeds. This can be done
when the rice is simmering to save a little time.
Divide the rice mix equally between the peppers. Rub each pepper with a little olive oil and
bake in the oven for 30minutes.
The peppers can be served hot or at room temperature – it’s completely up to you!
Alternatively, for ultimate convenience and speed in the kitchen, why not choose a ready made
stuffing mix from the Calnan Brothers online family butchers? With exciting combinations such as
apricot and almond, or chestnut, celery and chive, they’re a quick and easy way to add extra flavour
to a roasted pepper, without skimping on quality or taste.
