Stuffed peppers
If you have some leftover Pilchard Rice or something else that has potato or rice (or even a dryish minced lamb or chicken) in it then why not use it to good effect the next day or so by stuffing it inside peppers (capsicum) and roasting it? The end result is bound to be delicious, especially if the filling is spicy.
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Simply slice off the tops of a few different coloured bell peppers (capsicums), wash all the bits and pieces and then dry them. Then rub them all over with some cooking oil and and stuff them with the refrigerated filling. Put the "lids" of the peppers back on and then roast in a preheated oven at 160 Celcius for about 45 minutes, turning the tray around halfway. (Be sure to select peppers which can stand upright in the roasting tray - or else slice off a little of the bottom of the peppers so that they stand up flat. Be sure to slice the top off below the level of the stalk, otherwise you will be left with a hole in the "lid"!!)
The net result should be slightly charred, roasted stuffed peppers that you can serve just as they are onto plates for you and yours.
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Just tuck in and enjoy this wonderful way of using leftovers!
Stuffed pepper ready to eat!
Congratulate yourself for preparing such an enjoyable dish! And enjoy eating it too!
Have you tried this? Even
if you haven't - let me know what you think!
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