Hello Hello Hello!!! Being busy is great since it means I’m working but then it sucks because I can’t sit down to blog. Nevertheless, got a few posts for you guys over the next few days; I’ve been doing a whole lot of cooking!
Before I get to today’s yummy stuffed peppers, I’m gonna tell you what I’ve been up to. I recently teamed up with this AWESOME concept store in Lekki Phase 1, Stranger. Basically every Sunday from 2-7pm you can come in and enjoy a delicious lunch. The menu changes weekly but it is always scrumptious! Check out my instagram page @heelsinthekitchenng for menus from the past three weeks and pictures. I’m gonna try and get a photographer in so I can show you pictures of the actual event that aren’t crappy cell phone quality. This Sunday, March 8th, I will be serving pounded yam and sea food egusi with kale! I’m so excited I can eat my hand. Yes I will be posting the recipe for the egusi eventually. The yam shall be pounded with my own two hands! Come by and check it out!
Okay on to today’s post. I love bell peppers, I love wild rice, I love kidney and black beans and I love cheese. That’s all you need to know about this delicious recipe I thought randomly. The longer I do this chef life thing the easier it gets for me to think up combinations that would be amazing together.
So I made these as part of my veggie platter I had available for my first LunchatStranger event. I ride or die for my vegetarians especially knowing how hard it can be to get clean vegetarian food in Lagos.
2 large bell peppers (I used 1 red and 1 yellow)
2 ripe plum tomatoes (stems and seeds removed)
1 cup cooked wild rice
1/2 can red kidney beans
1/2 can black beans
1 tbsp Olive oil
1/2 cup chopped oyster mushrooms
3 garlic cloves (minced)
1/2 medium onion (chopped)
50g emmental cheese (cut into cubes plus four thin slices)
1/2 cup fresh parsley roughly chopped
1/2 tsp paprika
1 tsp allspice
1 tsp red chilli flakes
salt & freshly ground black pepper to taste
Preheat oven to 180C
Cook wild rice till tender. Set aside to cool
Put a large pot of water to boil. Once it has boiled, add your bell peppers whole. let them sit in the water for about 5 minutes, turning over. You’re just trying to get the bell peppers slightly tender. Take them out and put in a bowl of ice water. When they’ve cooled, cut them in half lengthways and scrape out the seeds and the membranes.
Heat up olive oil in a non stick pan and sauté your onions till tender. Then add your garlic and chopped mushrooms. Cook on medium heat till mushrooms are cooked through, stirring occasionally. Watch out for burning!
In a large bowl, combine your wild rice, tomatoes, beans, mushrooms, cheese, chopped parsley and spices. Season with salt and pepper to taste.
Place your bell pepper halves in a greased square baking tin. Make sure the peppers don’t have room to roll around. If they don’t stand on their own you may have to cut a small piece from the bottom to flatten it a bit. Spoon the stuffing into your bell peppers. Push down with the spoon to make sure it’s fully stuffed.
Sidenote- Some people put water in the bottom of the pan before putting it in the oven. I don’t like to do this because i find that the bottom of the pepper gets soggy. That’s why I’d rather blanch the peppers before stuffing. That way you get the entire pepper tender before going into the oven.
The rest of the recipes for this platter coming up soon! Stay tuned!
*If you can cook in heels, you can do pretty much anything*