A good filling for roasted peppers ? Nothing too fancy , just for a starter.?!
A good filling for roasted peppers ? Nothing too fancy , just for a starter.?
Answers:
Cream of chicken soup ( undiluted ) rosemary , thin sliced garlic ,shallots, spring onions ,baby garden peas ,chicken pieces ( small ,from breast ) , thinly sliced carrots , dash of white wine and a dash of paprika .Cook peas and carrots separately . Brown chicken with very , very little oil , add shallots , garlic and spring onions , add soup .Cook slowly add rosemary early and add paprika near the end . Let cool , put mixture in peppers cover in foil and roast . Viola !
minced pork with herbs
seasoned beef (ground or stripped) chinese veggies cheese sauce
mashpotatoes and beef...Its my dad's favorite..
Semi roast it then stuff the beef and potatoes. Then coat it with an egg batter (1 egg and salt and pepper) then fry it a little
Cover with some herb cheese and roll.
Cut in pieces of about an inch
More bell pepper:
http://www.jannekes.eu/vegetables/index....
20g dried porcini mushrooms, soaked, drained and chopped
50g chestnut mushrooms, fresh and chopped
50g oyster mushrooms, fresh and chopped
4 tbsp Olive oil
1 pinch salt and fresh ground black pepper
250g Ricotta cheese
2 tsp grain mustard
100g Pecorino cheese, grated
Method, In a frying pan, shallow-fry the porcini, chestnut and oyster mushrooms in the olive oil until soft. Season with salt and freshly ground pepper and allow to cool.
In a large bowl, mix the ricotta with the mustard and then add in the fried mushrooms and season with salt and freshly ground pepper. Mix well.
Put about 2 tablespoons of mixture into each pepper. Roast. Alternativley you can pre roast the peppers and add the cokked mixture beforeseving
"for a starter" - you mean an appetizer? My *favorite* appetizer to make is strips of roasted red pepper rolled around a dab of soft goat cheese and a leaf of basil.