Bounce Magazine 77

FOOD & DRINK
MARCH 2019 MARCH | ISSUE 2019 | #77 ISSUE | FOOD #77 & DRINK
Method
1. Heat the oven to 200˚C/Gas 6.
2. Put the peppers in a baking dish, toss with a
little oil to coat, and season with salt and pepper.
Roast in the oven for about 20–30 minutes,
depending on size, while you make the filling.
3. Heat 2 tablespoons of oil in a medium-sized,
heavy-bottomed saucepan. Add the onion. Fry on
a low heat for 10 minutes, stirring now and then to
stop it catching. Meanwhile, rinse the quinoa well in
a sieve under cold water.
Quinoa is a seed first cultivated in South America
that comes in three varieties: white, red and
black – they each give a different flavour and look
to dishes. Quinoa’s low-key, slightly nutty taste
absorbs spices well. Here we’ve used smoky sweet
paprika and Wootton White, a British-made fetastyle
cheese – but use any salty sheep’s cheese
you like. Depending on the size of your peppers,
you might have a little of the quinoa leftover to
use in lunchbox salads.
Ingredients
• 2 large or 3 smaller red peppers, cut in half
lengthways, seeds and membranes removed
• 3 tbsp sunflower or light olive oil, for roasting
and frying
• 1 onion, finely chopped
• 100g quinoa
• 1 garlic clove, finely chopped or crushed
• 1/4–1/2 tsp smoked paprika, depending on how
4. After the 10 minutes, add the garlic and quinoa
to the onion. Cook, stirring, for 2 minutes. Add
the smoked paprika, tomatoes and half a tinful of
water. Season with salt and pepper. Bring the pan
to a low boil, then cook for 15 minutes, stirring
regularly.
5. Keep a good eye on the liquid and the heat; you
want the quinoa to absorb the liquid so you’re left
at the end with a risotto-like consistency, but not
for the pan to boil dry – add a splash more water
if needed.
6. Once the quinoa has cooked, remove from the
heat.
7. Take the peppers out of the oven, fill their
cavities with the quinoa mixture and return them
to the oven for 5 minutes to warm through.
8. Remove the dish from the oven.
9. Divide the peppers between serving plates,
crumble over some of the cheese and scatter over
the parsley.
much you like it
• 1 x 400g tin chopped tomatoes, or use ripe,
diced fresh tomatoes, peeled if you prefer
• 150g Wootton White or other salty vegetarian
sheep’s cheese
• Small bunch of parsley, finely chopped
• Salt and pepper
ADDITIONAL INFORMATION:
Serves 2
Photo and recipe with thanks to
www.riverford.co.uk/recipes
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