| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 2 |
lg |
Red peppers |
| 2 |
lg |
Yellow peppers |
| 125 |
g |
Small pasta shapes; e.g. quick cook |
|
|
; macaroni (4oz) |
| 1 |
|
Extra large tomato; skinned and chopped |
| 2 |
tb |
Olive oil; plus extra for |
|
|
; brushing |
| 1 |
sm |
Onion; chopped finely |
| 1 |
|
Garlic clove; crushed |
|
|
A pinch of Cayenne pepper |
| 2 |
tb |
Sultanas |
| 2 |
tb |
Pine kernels |
| 1 |
tb |
Finely chopped fresh parsley; preferably |
|
|
; flat-leaf |
|
|
Salt and pepper |
|
|
Fresh tomato sauce |
INSTRUCTIONS
FOR THE STUFFING
TO SERVE
1. Preheat the oven to Gas Mark 4/180 °C/350 °F.
2. Cut the tops off the peppers and reserve.
3. Remove the seeds.
4. Cook the pasta in plenty of boiling salted water, according to the
packet instructions.
5. Drain and transfer to a bowl.
6. Add the chopped tomato and mix well.
7. Heat the olive oil in a small saucepan and fry the onion and garlic for
about 5 minutes until softened.
8. Stir in the Cayenne pepper, sultanas, pine kernels and parsley. Taste
and adjust the seasoning.
9. Cook for about 3 minutes until the pine kernels are lightly browned.
10. Add to the pasta mixture, stirring well.
11. Divide the stuffing between the peppers and replace their tops.
12. Brush lightly with olive oil and bake in the oven for 45-50 minutes, or
until tender.
13. Serve with the tomato sauce.
Converted by MC_Buster.
NOTES : A departure from the traditional rice stuffing. This is a
substantial main course dish. Serve it with a robust Hungarian red wine.
Converted by MM_Buster v2.0l.
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