Peppers Stuffed with Boerewors on the Braai/BigGreenEgg
Hi and welcome to this weeks Braai blog.
The sun's been out and shinning for over a week now and everybody seems a great deal happier so, it's time to try something from the sunny Mediterranean with a twist. This week I'm going to make stuffed peppers/capsicums. I've used three different coloured peppers but you don't have to you can use green, red, yellow or orange. It really doesn't matter what colour they are as its just different stages of ripening. However here is the twist I'm going to make this out of our Beef & Pork boerewors, it just makes this dish feel more South African.
We will be giving away to 2 free packs of this Boerewors to some lucky winners this week. All you have to do is leave a comment in our comment section at the end of this blog.
SERVES 6: PREP: 20MINS: COOK TIME:20MINS
- 700g Beef & Pork Boerewors (1 of our packs) or minced plain pork or beef if you prefer
- 6 x Peppers what ever colour you fancy
- 90ml x Olive oil
- 1 x onion, finely chopped
- 100g x pine nuts, roughly chopped
- 3 x garlic cloves, crushed
- 40g x parsley, roughly chopped
- 5 g x rosemary, roughly chopped
- 2tsp x fennel seeds, ground
- 55g x fresh breadcrumbs
- 250g x ricotta cheese
- 25g x grated Parmesan cheese
- 1 x egg
- grated zest of 1 large lemon
Method of making and cooking the stuffed peppers:
- Heat the olive oil in a saucepan and cook the onion and pine nuts until the onion is soft and the pine nuts are light golden brown. Add the garlic and cook for a few minutes more, then set aside to cool.
- Take the boerewors sausage meat out of the skins.
- Put the herbs, fennel seeds, breadcrumbs, ricotta, Parmesan, lemon zest and egg in a bowl and add the boerewors mince.
- Add the cooled onion and pine nuts, season with salt and pepper and mix briefly until all the ingredients are combined.
- Cut the tops of the peppers off carefully and then scoop out the insides of all the seeds.
- Next spoon the mixture into a pepper so that they come just over the top of the peppers. Repeat with the rest of the mixture and peppers.
- Replace the tops back on to the stuffed pepper and they are now ready to cook.
- There are a couple of ways that you can cook this dish, I tried both and I think cooking them directly over the braai on a low heat for 15-20 mins is the best. The peppers will protect the stuffing and you will get that charcoal flavour from the braai that we all love. The other way is to place them in a potjie and cook like you would a pot roast for 20-30 mins with the sauce around the peppers or not. Its your choice!
- 800g x tomatoes or
- 2 x 400 g tins tomatoes
- 125 ml x Good red wine
Method of making Sauce:
- To make the sauce, if you are using fresh tomatoes, score a cross in the top of each one, plunge them into boiling water for 20 seconds, then drain and peel the skin away from the cross.
- Finely chop the flesh. Add the tomatoes and wine to the saucepan, season with salt and pepper and simmer for 5 minutes.
- Cover the saucepan and, cook for a further 10 minutes.
Now all you need to do is serve this with some Tastic Rice and the tomato sauce on the side, magic. This makes a change to traditionally stuffer peppers and the boerewors takes on a different flavour with the added herbs, give it a go, you won't be disappointed.
We are going to be giving away 2 Packs of Beef & Pork Boerewors this week so please leave some feed back and you could be 1 of 2 lucky people that get a chance to make this recipe. Also I love to hear what you think about what I'm cooking and please feel free to leave suggestions as to what you would like to see me cook in the coming weeks.
Unfortunately this will only be open to people who live on the UK mainland as we cannot deliver any further afield. However please feel free to leave your comment, no matter where you live in the world, we always appreciate your thoughts . Entries will close on the 10th May 2013 and we will post the lucky winners in the comment section below. So be sure to check back and see if you’ve won.
Until next week Happy Braaiing, Larry