Stuffed paprika directions 1. First cut the top of the bell pepper and take the inside part out. Place them in a baking tray. 2. Cut the top part into little cubes, you are going to use them for the ragout. Peel, cut and grind carrots and celery. Cut the onions into little cubes. 3. Start roasting the onions on oil, when it is ready add the grinded vegetables and the cut bell pepper as well, stirr and fry. When it is done, add the spices as, smoked paprika, roman cumin, coriander, chili, bay leaf and 1 stalk of cinnamon. When the mix is smelling wonderful add the beans, corns and the tomatoes to the mix, salt to taste. Simmer it for about 15 minutes until all the flavours combined. At the end add the dark chocolate, balsamic vinagar and sugar, than the pre-boiled brown rice, and taste it if it is enough salty and spicy! 4. Preheat the oven for 160 degrees. 5. Fill the bell peppers with the ragout and put them in the oven until they get soft for about 25-30 minutes. ingredients 2 middle sized purple onions 2 carrots – grinded 1 stalk of celery – grinded 2 can of black beans 1 smaller can of corn 1 can of chopped tomatoes or passata 1 teaspoon roman cumin 1 teaspoon coriander 1 teasppon smoked paprika chili powder, or fresh chili for your taste 1 cube of dark chocolate 1 stalk of cinnamon 1 bay leaf 1 cup of precooked brown rice 1 teaspoon of balsamic vinagar 1 teaspoon of raw can sugar 5 middle sized bell pepper, olive oil, salt, pepper
Our launch edition! We cover everything for Christmas: Canapes and Nibbles, Perfect Turkey and trimmings, Party ideas and even some cheeky cocktail recipes. All this, plus great restaurant advice and some awesome foody articles mean you wont be able to put this fantastic launch edition down!