Piperades Peppers

Piperades Peppers

Ingredients :

• 4 large peppers ( total weigh = 900g )
• 3 large onions (225g)
• 450 g ripe tomatoes
• 4 large eggs
• 2 teaspoons extra virgine olive oil
• 4 gloves garlic, peeled and finely chopped
• 3 level tablespoons finely chopped parsley
• salt and freshly round black pepper

To serve :
150 gr wild rice
1 vegetable stock cube

Preheat oven 230'C

Way to make it :
1. Put the whole pepper in a large bowl and pour boiling water over them. Leave them to stand for 5 minutes, drain and refresh under cold running water. Slice off their tops and scoop out the insides, keeping the pappers cases intact but removing all pith and pips.
Pat them dry inside and out, place upside down on a roasting tray and cook in the oven for 20 minutes. This process makes them soft and more digestible. Place them on a serving dish, with the open ends pointing upwards, and keep warm.

2. Cook the rice (see instruction on the box), adding a crushed vegetable stock cube. ( Use rice cooker )

3. Meanwhile, peel and chop the onions. Make a small cross on the underside of each tomato and leave to stand in boiling water for 1 minute. Peel, chop them in a small dice , discarding the seeds. Cut up the good bits of the leftover pepper tops. In a clean bowl, whisk the eggs with plenty salt and pepper.

4. When the rice is cooked,heat the olive oil in a large nonstick frying pan over a medium heat and cook the shallot ( or onions), garlic and chopped pepper for 10 minutes or so, until cooked but retaining some bite. Add the tomatoes and cook, stirring everything around with a wooden spatula, for a further 5 minutes.

5. Turn the heat up to high then pour the eggs into the pan and scramble quickly, until cooked to your liking. Add the parsley, some extra ground pepper, and spoon the mixture into and around the peppers. To serve, spread the rice around the stuffed peppers, too.

6. The meal is perfect rounded off with a piece of cheese and some pungent leave such as watercress or rocket.