| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sainsbury’s, Sainsbury7 |
8 |
servings |
INGREDIENTS
| 8 |
|
Green peppers |
| 375 |
g |
Picadillo; (recipe on site) |
|
|
; (12oz) |
|
|
Shredded lettuce |
| 75 |
g |
Walnuts; chopped finely |
|
|
; (3oz) |
| 50 |
g |
Ground almonds; (2oz) |
| 125 |
g |
Cream cheese; (4oz) |
| 1 |
|
150 millilit single cream; (5 floz) |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
|
|
Pomegranate kernels; (optional) |
| 1 |
|
200 gram can red peppers; (7oz) |
INSTRUCTIONS
GENERAL
TO GARNISH
Place the peppers under a hot grill, turning them round as the skins
blister.
Remove each pepper when it is ready and cover with a damp tea-towel for
10-15 minutes. This helps to steam them and to flavour the flesh. Peel off
any burnt skin you can.
Cut off the stalks by cutting around them with a sharp knife and then
remove the seeds.
Stuff each pepper with 2 tablespoons of Picadillo. Close the opening and
secure if necessary with a cocktail stick or two. If the pepper breaks
anywhere else, hold it together with more cocktail sticks. Arrange the
peppers on a bed of shredded lettuce.
Mix together the walnut pieces, ground almonds, cream cheese, cream, lemon
juice and salt. Pour this mixture over the peppers and decorate with
pomegranate kernels, if desired, and strips of canned red pepper. Serve
cold with white rice and salad.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”