This is one of my favorite recipe (thank you Saveurs Magazine!) It’s a recipe after my own heart : simple, fast and always met with success around the table. I think it’s because of the small pepper hat)
So : you have friends coming over for dinner, and only little time ahead of you? Put a chicken in the oven (or not, actually for this is a quite consistent dish:)) along with the stuffed peppers and voilà – what else could anyone ask for?
For 4 people:
200g of Ebly (I wanted to make this recipe to a friend in London recently: I couldn’t find any Ebly at all. How do the English do it? We used chick peas instead, but the stuffing became kind of mushy, it was much less convincing). So for those of you who haven’t yet discovered the joy of Ebly, it’s pre-prepared spelt : instead of having to wait 12h for it to be cookable, you cook it five minutes. Timesaver! Oh, and it’s spelt without the husk as far as I’m concerned.)
200g of yellow/tan lentils
2 large onions
Basil (I always forget it – doesn’t change the dish much if you ask me)
4 bell peppers (the red, yellow and orange ones are more pleasant than the green ones when cooked I find)
Salt and pepper
Preheat oven to 180 ° C.
Cook the Ebly in the manner indicated on the package (the original recipe uses spelt, but who has time to let anything soak for 12h nowadays?)
In another pan of boiling water (or if you want to save using a second pot, add the lentils at the end of the Ebly cooking time. Do not put the two together to cook at the same time.)
Cook the lentils for 10-15 minutes, until they slightly break. Keep an eye on them while they cook, for they cook very quickly, and will quickly turn to paste.
Peel and slice the onions. Sauté them in olive oil.
If you have basil and fresh cilantro, wash and chop coarsely. (If you have all this in powder form, that’s fine too).
Drain the Ebly and lentils and rinse them.
Add them to the onion along with the herbs, curry, cumin, salt, pepper and 3 tablespoons of olive oil. Stir gently, and cook for about 10 minutes.
Adjust seasoning if necessary.
Wash the peppers.
Cut the tops of the peppers off to make hats. Remove the seeds inside.
Fill each pepper with the spelt and lentil stuffing, and place the peppers in a large baking dish.
Drizzle with olive oil, and bake for 30 minutes. (10 minutes before the end of the cooking time, replace the pepper hats on top of the peppers. This will prevent them to be black like on my pictures )
So? What do you think?
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