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- Photo: KyleWiTh / Flickr
Peppers can be stuffed with a variety of fillings. Here we share a recipe using a stuffing made with cottage cheese, walnuts, onion, tomatoes, basil, garlic, red wine, dry breadcrumbs and parmesan cheese. To cater for a meat eater, simply add ham to the recipe. The peppers can be served as a side dish or as a main dish, in which case you could serve them on a bed of a rice of your choice. Read on for the recipe.
Ingredients
You will need the following ingredients for six stuffed peppers: 6 large peppers (red, green or yellow), a finely chopped onion, 55 ml of sunflower oil, 400 grams of tinned tomatoes, a teaspoon of dried basil, 2 crushed garlic cloves, 130 ml of dry red wine, 2 tablespoons of roughly chopped walnuts, 250 grams of cottage cheese (chunky), a quarter of a cup of dried breadcrumbs, a quarter of a cup of water and 35 grams of grated parmesan. Add 100 grams of optional ham should you wish.
The sauce requires an egg yolk, 125 ml of cream and 1 teaspoon of French mustard.
Prepare the stuffed peppers
Pre-heat your oven to 180 degrees Celsius then wash the peppers. Cut the tops off carefully (they’ll be used as lids) and remove the insides. To prepare the stuffing, place the oil in a pan and fry the onions. Add the tomatoes, garlic, wine and basil when the onions are soft. Season with salt and pepper to taste. Simmer the mixture for ten minutes or until it thickens.
Add the optional ham, cottage cheese, walnuts and half of the breadcrumbs and stir. Check the seasoning. Spoon the filling into the peppers, place them in an oven-proof dish and then pour the water around the peppers.
Bake
Prepare the tops by mixing the parmesan cheese with the rest of the breadcrumbs. Sprinkle this mixture over the tops and bake until tender. This should take an hour. Mix the mustard and egg yolk into the cream, heat the sauce slowly until it thickens but don’t let it boil. Add some white wine if the sauce is too thick.
Spoon the sauce over the stuffed peppers and serve.
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