Roasting vegetables with added steam results a a much superior result. Using the same temperature or even a little higher than you would in a dry oven, you get great caramelisation and flavour but the inside remains moist and tender and is much less fibrous than the result a dry oven gives.
This easy to make recipe results in beautifully sweet peppers with a delicious light stuffing aided by the addition of bulgur wheat. If you want to avoid gluten, then you could replace the bulgur wheat with rice, but you would need to cook for longer and add more liquid.
For a vegetarian dish, omit the lamb mince and replace with more bulghar wheat.
METHOD
- Preheat oven using Top and Bottom Heat with Steam 200C (60% humidity) or Steam Combi level 3 in Asko
- Cut the tops off the peppers and clean and deseed in the insides. Place in baking dish large enough to hold all in one layer.
- In a frying pan, cook the onion and garlic in the olive oil until tender.
- Add lamb mince and cook till browned. Add diced vegetables and cook until tender.
- Add seasonings, dried fruit, pomegranate molasses and honey and simmer for 5 minutes .
- Add bulgur wheat and half the stock and cook a further 5 minutes.
- Pile the meat filling into the peppers and place tops back on to form a lid on each pepper .
- Pour rest of stock over peppers.
- Place in oven and cook for 50 minutes or until peppers are soft .Remove tops and sprinkle with parsley and mint.
- Replace tops and serve.
For 6 Peppers
6 large capsicums of any colour ( red orange and yellow look nicest cooked)
1T olive Oil
1 red onion finely diced
2 cups vegetables finely diced ( any mixture of aubergine, zucchini, tomato, capsicum, pumpkin etc)
2 cloves of garlic
350 gms lamb mince
1 T moroccan seasoning
3 T dried currants or diced dried apricots
1 T pomegranate molasses
1 T honey
1/2 t salt
1/2 t black pepper
1/2 cup bulgur wheat
2 cups chicken lamb or vegetable stock
Chopped Parsley and Mint leaves for serving
