Wednesday, 18 July 2012

Goats Cheese Stuffed Peppers

As Zosia said in her explanation of Life Lately, everything has been manic. I have been running through poppy fields in France for a week (expect posts about French food in the near future), so I have something of a blogging-backlog which I shall now attempt to sort out - especially as before I went away I was on cooking duty at home for a fortnight. LOTS OF COOKING.

Things were a bit mad in the week before we went away too, what with millions of people having birthdays (cake post also coming up) and trying to pack, so we were trying to use up things we had in the fridge and think of things to make that didn't take much effort but would still be lovely. Enter stuffed peppers.

 These are brilliant to make at uni too for the same reason - and you can pretty much stuff them with anything you like. You don't even have to use peppers - Zosia tends to hollow out tomatoes and use the filling as part of the stuffing, and if I liked mushrooms (don't judge me) I would use those too.

These are the quantities for 1 person, so you can multiply to however much you need:
- 1 large pepper
- 75g goats' cheese
- 2tbsp creme fraiche
- 1 small red onion
- 1 clove of garlic
- 3 spring onions
- 4 cherry tomatoes
- 4 sundried tomatoes
- 2 tsp red pesto
- fresh herbs. I used thyme, parsley and chives
- salt and pepper

1. Start by preheating your oven to 200°C. Wash the peppers, remove the stalks and cut them in half, then stick them on a baking tray and put in the oven for about 15 minutes while you make the filling. This will make them softer and, in my opinion, more yummy. That's a technical term.
2. For the filling, start by chopping up your red onion and garlic and frying them in a bit of butter for about 5 minutes, until they're soft and smelling amazing.
3. In a bowl, put the goats' cheese (you can use more if you like - 75g was all we had) and creme fraiche and mix thoroughly to create a sort of goats' cheese mousse. The more you mix the more air will get in and the moussier (also a technical term) it will be, so it's about how long you can be bothered to mix really.

Two stages of the moussey filling. Basically, a bowl full of lovliness.
 4. Prepare the rest of the ingredients that need it - wash and chop the spring onions into small pieces, half the cherry tomatoes, chop the parsley and chives and strip the thyme leaves. Add everything (including the red onion and garlic) to the goats' cheese mixture and stir well.
5. Take the peppers out of the oven and STUFF. You CAN get it all in. Have faith. And determination. Drizzle with a bit of olive oil, add a tad more seasoning and put back in the oven for approximately 30-40 minutes - until the peppers are wrinkled and the filling looks set and cooked.

Before and after cooking. Basil garnish not necessary, but I thought it made it prettier.
6. Serve with something salady like leaves or cous cous, or just eat by themselves.

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