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Thursday, 05 January 2012 07:38 |
I like to call this special hors d'oeuvre as parcels as the halved red peppers get filled in with some really fine ingredients that make it very special, simple yet elegant. I love it for the fact that sometimes when I host parties I pre make the parcels the previous day and barbecue them when I am ready to serve. You could do this as well. It is absolutely simple, easy and tastes delectable.
Makes: 8 parcels
Ingredients
4 red peppers, halved from the stem and de seeded
1 cup of zucchini, cubed
½ cup of onions, diced
1 cup pitted black olives, sliced
1 cup ricotta cheese, crumbled
10 leaves of basil, torn into pieces
½ cup of finely chopped sun dried tomatoes
Olive oil
Salt and cayenne pepper to taste
Method
Heat oil in a pan on high heat; Add in the onions and zucchini and stir fry on high heat until it releases a roasted aroma and you see brown spots on them. Turn off the heat and transfer the zucchini mixture to a bowl and allow it to cool completely. Once cool stir in the black olives, sundried tomatoes, ricotta cheese, and basil. Drizzle some olive oil and season with salt and cayenne pepper to taste.
Divide mixture into 8 portions.
Oven Method: Preheat the oven to 200C. Fill each pepper with the filling mixture and wrap each of the filled peppers with aluminum foil. Arrange them a baking sheet, cook it in the oven or on a rack over the barbecue until the pepper is grilled and tender, about 20 to 30 minutes. Serve hot or if you have pre-grill them then serve cold.
Stove Top Method: When using the stove top method, I like to roast the peppers before I can fill them. Heat oil in large pan on low heat, place the halved peppers on the pan and allow it to slow roast until slightly tender. Once they have been roasted on the stove top (the roasting takes about 15 -20 minutes); allow the peppers to cool completely. Add the filling into the peppers and serve.
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World Recipes 
