CHILLI STUFFED PEPPERS

2015-03-06
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Vital Statistics

Preparation Time

5 minutes

Cooking Time

15 minutes

Serves

4

Ingredients

  • 8 Romano peppers
  • 1 large onion, chopped
  • 2 tbsp oil
  • 1 tsp Bart Garlic in Sunflower Oil
  • 1 tsp Bart Mild Chilli Powder
  • 30g blanched almonds, chopped
  • 60g walnuts, chopped
  • 70g raisins
  • 2 celery sticks, chopped
  • 4 tomatoes, chopped
  • salt & pepper
  • 2 tsp Bart Parsley
  • 4 tbsp grated cheddar cheese seeds of a pomegranate
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    1. Grill the peppers, turning frequently until blistered. Place in a plastic bag until cool. Peel off the skins and slice down one side. Remove the seeds.
    2. Cook the onion in the oil until soft. Add the garlic, chilli, nuts and raisins and fry for 1 minute. Add the celery and fry for 2 more (No Suggestions); Stir in the tomato, seasoning and parsley. Cook until the mixture is quite dry.
    3. Stuff the peppers with the mixture and place in a heatproof dish. Scatter over the grated cheese and cook under a hot grill until the peppers are browned. Scatter over the pomegranate seeds and serve.

 

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