Recipe Tip: Vegetarian Stuffed Bell Peppers with Mountain Cheese and Couscous
Top Recipe for 4 Persons by Max Stiegl. All ingredients and tips for getting it right. Fresh from the oven: top chef Max Stiegl from the Gut Purbach restaurant in Purbach am Neusiedlersee in Austria, shares his recipe for stuffed peppers. Recipe from the new Falstaff cookbook.
- 4large red bell peppers
- 2 tablespoonolive oil
- 1 lvegetable stock
- 2 teaspoon(s)mild curry powder
- 1 teaspoon(s)ground turmeric
- 8sun-dried tomatoes, finely chopped
- 1 bunch(es)basil, leaves only
- 8radishes, chopped
- 1pear, finely chopped
- 400 gcouscous
- 50 gbutter
- 50 gwell-matured mountain cheese, shaved with a knife
- marjoram oil or quality olive oil, to serve
- 3 tablespoonolive oil
- 1onion, chopped
- 1 clove(s)garlic, finely chopped
- 1 teaspoon(s)brown sugar
- 800 gfresh tomatoes, skins and seeds removed, quartered
- 1 bunch(es)basil, leaves chopped
- 1 pinch(es)chilli flakes
Step 1Preheat the oven to 160°C.
Step 2Slice off the stem ends of the peppers (retain these as the 'lids') and remove and discard the seeds. Brush the peppers and lids with olive oil and cook in the oven for about 20 minutes. Reduce the oven temperature to 140°C.
Step 3Meanwhile, simmer the vegetable stock in a saucepan with the curry powder, turmeric, basil, tomatoes, pear and radishes.
Step 4Put the couscous in a heatproof bowl, pour the stock and vegetables over the couscous and season with salt and pepper. Stir well, add the butter, cover and leave to stand for 15 minutes, then fluff with a fork.
Step 5Fill the peppers with the couscous, top with the lids and cook for 10–15 minutes, or until thoroughly warmed through.
Step 6Top with mountain cheese and drizzle with the marjoram oil. Serve with the tomato sauce.
Step 7Heat the oil in a large saucepan, add the onion and garlic and cook over a gentle heat until the onion is translucent, stirring occasionally. Add the brown sugar and cook for 1–2 minutes.
Step 8Add the tomatoes, stir well, cover with the lid and simmer over a low heat until the tomatoes have broken down, 10–15 minutes. Stir in the basil.
Step 9Purée the sauce using a hand blender then sieve the sauce into a clean pan and bring to a simmer. Taste and season with salt and chilli flakes. Serve with the peppers.
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Step 12Vegetarian Stuffed Bell Peppers with Mountain Cheese and Couscous Fresh from the oven: top chef Max Stiegl from the Gut Purbach restaurant in Purbach am Neusiedlersee in Austria, shares his recipe for stuffed peppers. Recipe from the new Falstaff cookbook. Vegetarian
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