Date: Sat, 30 May 1998 08:12:37 -0700
From: Maralyn (firstname.lastname@example.org)
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
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.
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.