Leek Quiche with Chives
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Vegetarian Stuffed Bell Peppers with Mountain Cheese and Couscous
Fresh from the oven: top chef Max Stiegl from the Gut Purbach restaurant in Purbach am Neusiedlersee in Austria, shares his recipe for stuffed peppers. Recipe from the new Falstaff cookbook.
For the stuffed peppers
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | large red bell peppers | |
| 2 | tablespoon(s) | olive oil |
| 1 | l | vegetable stock |
| 8 | radishes, chopped | |
| 1 | pear, finely chopped | |
| 2 | teaspoon(s) | mild curry powder |
| 1 | teaspoon(s) | ground turmeric |
| 1 | bunch | basil, leaves only |
| salt | ||
| pepper | ||
| 8 | sun-dried tomatoes, finely chopped | |
| 400 | g | couscous |
| 50 | g | butter |
| 50 | g | well-matured mountain cheese, shaved with a knife |
| marjoram oil or quality olive oil, to serve | ||
Preparation:
- Preheat the oven to 160°C.
- Slice off the stem ends of the peppers (retain these as the 'lids') and remove and discard the seeds. Brush the peppers and lids with olive oil and cook in the oven for about 20 minutes. Reduce the oven temperature to 140°C.
- Meanwhile, simmer the vegetable stock in a saucepan with the curry powder, turmeric, basil, tomatoes, pear and radishes.
- Put the couscous in a heatproof bowl, pour the stock and vegetables over the couscous and season with salt and pepper. Stir well, add the butter, cover and leave to stand for 15 minutes, then fluff with a fork.
- Fill the peppers with the couscous, top with the lids and cook for 10–15 minutes, or until thoroughly warmed through.
- Top with mountain cheese and drizzle with the marjoram oil. Serve with the tomato sauce.
For the tomato sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | onion, chopped | |
| 1 | handful | garlic, finely chopped |
| 3 | tablespoon(s) | olive oil |
| 1 | teaspoon(s) | brown sugar |
| 800 | g | fresh tomatoes, skins and seeds removed, quartered |
| 1 | bunch | basil, leaves chopped |
| salt | ||
| 1 | pinch(es) | chilli flakes |
Preparation:
- Heat the oil in a large saucepan, add the onion and garlic and cook over a gentle heat until the onion is translucent, stirring occasionally. Add the brown sugar and cook for 1–2 minutes.
- Add the tomatoes, stir well, cover with the lid and simmer over a low heat until the tomatoes have broken down, 10–15 minutes. Stir in the basil.
- Purée the sauce using a hand blender then sieve the sauce into a clean pan and bring to a simmer. Taste and season with salt and chilli flakes. Serve with the peppers.
Tip:
The pepper can also be filled with burrata. Add plenty of basil to the tomato sauce.
