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stuffed-peppers-bruschetta recipe

Date: Sat, 30 May 1998 08:12:37 -0700
From: Maralyn (maralyn.olsen@virgin.net)

Stuffed Peppers & Bruschetta

A TV recipe adapted from Ready Steady Cook

4 1/2 oz/125g ready to eat dried apricots
4oz/120g bulghar wheat
1 red pepper
1 yellow pepper
1 aubergine/egg plant
3 cloves garlic
1 banana shallot
2 tbs chopped fresh basil plus leaves to garnish
1 thick slice bread
2 oz ff soft type cheese
1  tbs red wine vinegar
1 tbs fresh dill
1 lime cut in half
3 tbs FF mayonnaise
1 tbs fresh coriander/cilantro

Preheat oven to 220c/425f/gas 7
Preheat grill to high
Chop apricots

For stuffed peppers.Soak bulghar wheat according to instructions on 
packet.Cut tops off peppers and keep.Using a teaspoon remove the seeds 
from peppers, blanch peppers and lids in boiling water for 3-4 minutes, 
drain.Spray pan with lite spray oil add garlic aubergine/egg plant half 
chopped shallot cook until softened.

Add chopped basil season and reserve 1 tbs of mixture.Use rest to fill 
the red pepper.Replace lid and cook in oven for about 5-8 minutes or 
until cooked through.

Place half the chopped apricots in base of the yellow pepper.Drain 
softened bulghar wheat, reserve 1 tbs and use rest to fill the yellow 
pepper.Top with the FF soft cheese and grill for about 3 minutes until 
cheese has started to soften.

pray pan with lite oil spray.Add remaining chopped apricots and shallot, 
cook until softened.Add red wine vinegar, simmer.Add chopped dill season 
Serve peppers on a plate with the chutney.

For Bruschetta
pray griddle pan with lite oil spray.Season bread with black pepper add 
to the pan with lime halves.Cook bread on both sides until golden.Mix FF 
mayonnaise with chopped coriander/cilantro.Place bread on a plate.

Mix reserved aubergine/egg plant mixture and bulghar wheat, spoon onto 
bread and top with the mayonnaise.Serve with griddled limes and garnish 
with basil leaves.

kwlacto lacto