Vegetarian Food Blog: 'Greek' Stuffed Peppers

Sweet, soft red peppers filled with a basic tomato-based risotto and currents to keep you interested. This is not nearly as fiddly as it sounds. Tomatoes work well too, just too expensive in Sydney at the moment.

RECIPE: GREEK STUFFED PEPPERS OR CAPSICUMS

6 large red peppers/capsicums

1 large onion, chopped 

1/3 cup olive oil

1 cup arborio rice (or other short grain risotto rice)

1/2 cup white wine (optional)

1/2 cup currents

2-3 Tablespoons pine nuts (optional)

1 cup tomato puree (or can chopped tomatoes, blended)

1 handful fresh parsley, chopped

2 cups water

salt and pepper                                                                         

Preheat oven to 180-200 C or 350-400 F (depending on how hot your oven is).

Heat oil in large or medium pot. Add onion and saute on low heat for about five-ten minutes - until clear. Stir in rice and cook for a minute or two, taking care not to let it catch. Pour wine in and cook until absorbed, stirring a couple of times. Next add currents, pine nuts, half of the tomato puree, 1/2 teaspoon salt and a decent grind of fresh black pepper. 

Once the tomatoes are absorbed add 1 cup water, and cover with lid. Perhaps move to a smaller element so it can cook very slowly. Stir regularly. Once the water is absorbed taste it - the rice should be undercooked, but not too crunchy. Add another 1/2 cup water if necessary and cook gently until absorbed.

Meanwhile, prepare peppers/capsicums. You have several options: Slice the tops off for 6 larger servings, or cut the whole pepper in half lengthways for 12 smaller serves. I've tried a bit of both tonight. Two whole ones for Miles and I to eat for dinner, and a selection of half peppers to take to work for Food Club.

Stand peppers in large, lightly oiled baking dish, preferably one that fits them nice and snug -  a lasagne dish works well. Stuff with rice mixture. Pour rest of the tomato puree and half a cup of water around the peppers, so they are sitting in a bit of liquid. Drizzle a little olive oil over the top if you like, and pop in oven on middle shelf for about 35 mins, or until peppers are very soft.

These are best served warm or at room temperature. Leave them to settle for a bit when you take them out of the oven, or if eating cold the next day be sure to remove from fridge in plenty of time.

SOMETHING FOR KATE - MEDITERRANEAN QUINOA SALAD

Mediterranean Quinoa with Caribbean lime fish

I love the way recipes take on a folk lore of their own.

I took this super salad from Cynthia Lair, who in turn credits a student named David St Martin. No doubt David was inspired by someone else somewhere along the way.

Quinoa is of course a SUPER food - fantastic source of protein, amino-acids and many minerals such as iron. It's not actually a grain - it's a seed - but it can be used in place of many grains. It's also easy to digest so good for babies just starting solids.

I brought Mediterranean Quinoa along to our weekly office Food Club, and it was a hit. My colleague Kate has been asking for the recipe ever since. We've had some extraordinary salads during Food Club's short life, and I wasn't the first person to bring quinoa.

Office Food Club

This was also a raging success served with Cynthia Lair's Caribbean lime white fish. Both recipes can be found in her fabulous Feeding the Whole Family.

MEDITERRANEAN QUINOA SALAD

1 cup quinoa

1 3/4 cups water

1/2 teaspoon salt
1/4 cup pine nuts
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley
2 scallions, thinly sliced
1/4 cup currents
1/2 block feta cheese, crumbled


Wash, rinse and drain quinoa. Place water in a small pot with salt and quinoa and bring to boil. Lower heat and simmer gently with lid on until water absorbed (takes about 15-20 minutes). Don't stir, instead tilt the pan to one side or slip a fork in to see if any water on bottom. Removed lid and leave to rest for ten minutes.


Meanwhile, place pine nuts in a dry frying pan (without oil) and gently toast over medium heat. Stir regularly and remove from pan as soon as begin to change colour and give off aroma. 


Combine olive oil, lemon, mint and parsley in large bowl. Add scallions, currents and pine nuts. Add warm quinoa slowly, then feta, and combine well. Serve at room temperature.


FOR BABIES 6 MONTHS AND OLDER: Put aside a little quinoa and puree
FOR BABIES 9 MONTHS AND OLDER: Reserve some salad before feta is added and blend
FOR BABIES/TODDLERS 12 MONTHS AND OLDER: Serve salad as is