About six weeks ago I decided to
become a vegetarian. I’ll save all the reasons that made my decision for
another time, but they’re all the usual ones. I didn’t eat a great deal of meat
before, and I’m actually quite annoyed with myself that I didn’t go veggie
before now because it’s a lot easier than I had expected. Since changing my
diet I haven’t missed meat at all,
however there are a few recipes that I do miss making, so in order to combat
this I’ve recently been back through my cookbooks to see what I can substitute
from my old favourites, and to pick of some vegetarian recipes that I may have
missed or ignored in the past.
One of my favourite recipe books
is The Philadelphia Cookbook (you
know, the people that make the cream cheese) and I’ve found that there are a
lot of vegetarian ideas in there which pleases me enormously. I recently tried
their stuffed peppers and I thought I’d share the basic recipe and a few snaps
with you because it tasted really great and was really simple.
These roasted peppers are stuffed
with a tomato risotto mix which made them really creamy and filling. I’ve tried
a few stuffed pepper recipes in the past and while I liked them, I often found
them to be quite dry, although I guess that could be my culinary skills!
To make four servings you’ll need four red peppers, some sundried tomatoes (the recipe says 12 but I used more), garlic, 200g Arborio rice, olive oil, 100g soft philly and 3 tsp red pesto. The recipe also says to add toasted pine nuts but I forgot to buy any so didn’t use them this time, and I added half an onion too.
The method is really easy, just
halve the peppers and empty out the seeds, then put the tomatoes and chopped
garlic inside. You then drizzle the peppers with olive oil and roast on a tray
in a 200˚C oven for about 25 minutes.
Once the peppers are ready,
removed from the oven and take the tomato and garlic from inside. Stir them
into the risotto and then scoop the mix back inside the peppers and warm
through in the oven for a further five minutes. And that’s it, all done! I served
mine with salad and it was really scrummy, but I think it would be nice with a
side of green beans or crusty bread too.
I’m really looking forward to
making these again and trying out some other veggie recipes from the book.
Their dessert ideas are just as mouth-watering, so this book is a firm
favourite of mine.
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