| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury3, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Red peppers |
| 2 |
tb |
Olive oil |
| 1 |
|
Aubergine weighing 200-250g; (7-8oz) |
| 2 |
|
Garlic cloves; chopped |
| 50 |
g |
Black olives; pitted and chopped |
|
|
; (2oz) |
| 1 |
tb |
Chopped fresh parsley or 1 teaspoon dried |
|
|
; oregano |
| 25 |
g |
Wholemeal breadcrumbs; (1oz) |
| 2 |
ts |
Capers; drained (optional) |
| 1 |
tb |
Red wine or water; up to 2 |
|
|
Salt |
|
|
Freshley grated parmesan cheese or; to garnish |
|
|
; chopped fresh parsley |
INSTRUCTIONS
1. Preheat the oven to Gas Mark 6/200 °C/400 °F.
2. Cut the peppers into 16 strips about 8cm (3 inches) wide and remove the
seeds.
3. Lay the pepper strips on an oiled baking sheet, sprinkle with salt and
roast them in the oven for 30 minutes, turning occasionally.
4. Meanwhile, to make the stuffing, heat the olive oil in a saucepan, add
the aubergine and garlic and fry for 6-8 minutes or until browned. (Don''t
worry if the aubergine sticks a little.)
5. Add the olives, parsley or oregano, breadcrumbs and capers, if using,
with enough wine or water to make a stiff mixture that will hold together.
6. Lay the roasting pepper slices, skin side down, on a board and put 2-3
teaspoons of the filling on each one.
7. Roll up the slices into fat rolls with the ends just overlapping.
8. Stand them upright in an ovenproof dish that will just accommodate them.
9. Bake them in the oven for 10 minutes.
10. Serve with a sprinkling of grated parmesan or chopped parsley.
Converted by MC_Buster.
NOTES : This is not the usual method of stuffing peppers; it may take
longer to prepare, but the result is far tastier.
Converted by MM_Buster v2.0l.
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