Haloumi Stuffed Peppers

Vegetarian.  Serves 4.  Prep: 10 to 15 mins.  Cooking: up to 40 mins.

Ingredients

4 red peppers
290 g jar antipasti marinated mushrooms
50 g couscous
100 ml hot vegetable stock
250 g haloumi, cubed (or feta or mozzarella)
2 tbsp chopped fresh parsley
mixed salad and garlic bread, to serve

Technique

Prepare the peppers:  Preheat the oven to 180℃.  Halve the peppers through the stalks and cut out the seeds (leaving the stalks in place).  Put the peppers, in one layer, on a baking sheet.  Drizzle a spoonful of the oil, from the jar of mushrooms, over the peppers and sprinkle with salt and pepper.  Bake in the oven for 20 to 25 minutes.  Meanwhile...

Make up the stuffing:  Tip the couscous into a bowl, pour in the hot stock and leave to soak for 5 minutes.  Fluff up with a fork and stir in the drained mushrooms, helium and parsley.  Season with salt and pepper and spoon into the pepper halves.  Return to the oven for 15 minutes, until the cheese is golden.

Serve warm with the mixed salad and garlic bread.


Lemony Prawn Risotto

Ingredients

1 bag of prawns, defrosted
3 tbsp olive oil, for cooking
1 red chilli, finely chopped
1 litre vegetable or fish stock, hot
1 onion, finely chopped
300 g rice
1 small glass white wine
200 g frozen peas
1 lemon

Method

  1. If the prawns are shelled, peel them, and make fish stock with the heads and shells.
  2. Saute the onion until softened, add the chilli and continue to cook gently.
  3. Add the rice and stir until it’s all covered in the oil.
  4. Pour in the stock and bring to the boil, then turn down to a simmer.
  5. Add the prawns and peas and stir, then leave covered and simmering very gently for 15 mins.
  6. Add the lemon juice and zest if available.  When the rice has absorbed most of the liquid it’s ready.