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.
| 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:
| 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:
Tip:
The pepper can also be filled with burrata. Add plenty of basil to the tomato sauce.
