Organic stuffed roast peppers

Posted on: 26 April 2010 by Mark O'haire

Award-winning chef Arthur Potts Dawson shows you how to cook scrumptious organic stuffed red peppers in this video guide to the recipe.

Organic stuffed Red Peppers

Ingredients:

  • 2 large flat mushrooms chopped
  • 2 yellow peppers, deseeded and chopped
  • 4 small courgettes, chopped
  • 2 tbsp light olive oil
  • 4 large ripe tomatoes, skinned, deseeded and chopped
  • 1 medium white onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp sugar
  • 1 tbsp red wine vinegar
  • 350g jar Seeds of Change Cherry Tomato, Basil & Parmesan Sauce
  • 1 small bunch basil finely chopped
  • 1 small bunch mint finely chopped
  • 4 red peppers (for stuffing) halved and deseeded
  • 50g Parmesan cheese finely grated

Method:

  1. Preheat the oven to 180°C/fan oven 160°C/gas 4.
  2. Heat 1 tbsp of the oil in a large frying pan. Fry the mushrooms for 3 minutes, then tip them into a large bowl and set aside. Repeat the process with the yellow peppers, courgettes and tomatoes, putting them all in the same bowl as you go.
  3. In the same frying pan, add 1 further tbsp of oil and fry the onion for 5 minutes, then add the garlic and sugar. After 5 more minutes add the vinegar and the Seeds of Change Cherry Tomato, Basil & Parmesan Sauce. When hot, add all the cooked vegetables and season with salt and pepper. Cook for 10 minutes, then add the herbs.
  4. Place the red peppers onto a roasting tray, cut side up. Spoon the vegetable mixture into them. Sprinkle with the Parmesan cheese and bake in the oven for 15-20 minutes. Serve with some fresh salad leaves.

Chef’s Tips:

You can add chickpeas or pinto beans to this vegetarian dish and spice it up with a little Tabasco sauce.

This recipe was created by Arthur Potts Dawson in line with the Seeds of Change 'Great Flavours, Well Grown' campaign. For more information visit www.seedsofchange.co.uk.

About Arthur Potts Dawson

Arthur Potts DawsonArthur Potts Dawson has been cooking for 21 years. He started with a three-year apprenticeship with the Roux brothers, worked with Rowley Leigh at Kensington Place for two years, with Rose Gray & Ruth Rogers at the River Café for four years, Hugh Fernley-Whittingstall and Pierre Khoffman both for a year. He worked as Head Chef at the River Café and went on to restyle Petersham Nurseries Cafe, re-launch Cecconi's restaurant, and to work as executive head chef for Jamie Oliver's Fifteen Restaurant.

In 2006 Arthur created two sustainably aware urban restaurants, Acorn House & Water House in London. Arthur is passionate about the variety of food on offer in towns and cities and created a menu of 'Modern London' cuisine for Acorn House that exemplifies the diversity of the city in which he was born.

Arthur appears on the television show Market kitchen every week, is a guest chef on Saturday cooks, and has worked on three shows for BBC Radio 4's food programme.

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