Roasted Stuffed Red Pepper Parcels

A simple recipe that's perfect for both royalty and students alike

Nov 15, 2009

Whether you're a student looking for an easy, budget meal idea, or the King of England's chef, these roasted red peppers will leave you and your tastebuds hungry for more

The beauty of this dish lies in its simplicity and versatility. If you are cooking for guests, the peppers can be prepared during the day, so that all you have to do when your guests arrive is chuck them in the oven for 25 minutes. You can also add or take things out of the recipe to your guest's tastes, marvelous. This meal is for both paupers and princes. Whether you're a student or an aristocrat, this meal can be altered to fit your budgets and tastebuds, but it will always remain gourmet. Suave.

Ingredients/Preparation (Makes 4 Stuffed Red Peppers)

Method

1.OK, first things first. Make sure you have gone through the ingredients list and chopped and cut and diced the ingredients as it says to, it'll make following this recipe a damn sight easier. Done? Good. Right, you should have 4 pieces of chicken now, (2 breasts halved). Splash a bit of oil on them, give them a good sprinkling of salt and pepper and place them in a pan on medium heat. Note the pan doesn't need to be oiled, just the chicken. In a separate pan, throw in the bacon, the red onion, the mushrooms, the pine nuts, 2 TBSP of balsamic vinegar, and a bit of oil. Cook on a low heat so all the flavors get a chance to know each other.

2. As the chicken begins to brown, flip it over until it's golden on both sides. Cut the chicken down the middle to check it's cooked if you're unsure. Once the chicken is done, put it on a chopping board and pull it apart with two forks. You could use a knife if you are short on time, but shredding it just makes it look better, and taste better too...probably. Make sure you keep an eye on the bacon and the veggies so they don't burn or stick to the pan.

3. Once you've shredded the chicken, add it to the pan with the bacon and the veggies, which should be nearly cooked by now. You want the mushrooms to go limp and golden, the bacon to start browning up and looking a little crispy, and the red onion to look...um...cooked. The pine nuts probably won't change much, but that's their problem.

4. When you're satisfied everything is looking cooked and wonderful, put the entire mix into a big mixing bowl. Add the other 2 TBSP of balsamic vinegar and the pot of sundried tomato pesto and give it a good mix. If you're feeling super-duper fancy, you can even have a go at making your own sun-dried tomato pesto by following this recipe. Give it a taste to make sure it's OK, and add anything you feel needs adding, maybe a bit more salt and pepper, maybe even a splash of red wine? It's your call!

5. Grab your red peppers and cram the mix in them. Don't be shy about it, there should be more than enough to fill all 4 and have a bit left over to have a nibble on. Put the tops back on your beautiful peppery parcels and sit back and marvel at your creation. Aaaah.

6. If you've got guests coming round later, just pop the peppers in a baking tray and put them in the fridge. All you have to do when your mates arrive is put them in the (pre-heated to 225 degrees) oven for 20 - 25 minutes. You'll be able to tell if the peppers are cooked by looking at them - the skin should start to shrivel up a little, and get brown/black marks on it. The peppers will be soft and tender, and the mix will have almost been poached by the moisture seeping out of the peppers as they cook. If you thought the mix tasted good before you put it in the peppers, just wait until you taste it now. Now how about an easy little salad to go with your new peppery friends?

Mixed Bean Salad (4 servings)

There's not much point in having an ingredients list for this, as it really is that simple. Boil up 2 cups full of brown rice (or white rice, but brown is better) and throw in a bit of salt with it. Once boiled, drain the rice and chuck it in a mixing bowl. Open a tin of mixed beans, drain it, and toss all the beans in with the rice. Now, cover your rice and beans in as much salt and pepper and balsamic vinegar as you see fit, give it a good stir, taste it, love it, refrigerate it, serve it.

Add a bit of green salad to the dish - rocket works best - and you're finished. Your versatile, healthy, affordable, gourmet meal is complete. Doesn't that feel good?

If you have some leftover, take it to work/university the next day for a healthy, filling treat.

The copyright of the article Roasted Stuffed Red Pepper Parcels in Recipes is owned by Ollie Pelling. Permission to republish Roasted Stuffed Red Pepper Parcels in print or online must be granted by the author in writing.