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Quick stuffed bullhorn peppers

Name: Quick stuffed bullhorn peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 6 bullhorn peppers or red capsicums, stems intact; 2 tbs olive oil; 1 tbs balsamic vinegar; 1 bunch oregano, leaves picked, stems reserved, plus extra leaves to serve; 500g cooked brown rice (we used 90-second microwave rice); 1/2 cup (75g) pitted kalamata olives, roughly chopped, plus extra to serve; Finely grated zest of 1 lemon; 2 spring onions, thinly sliced; 1 tsp dried chilli flakes, plus extra to serve; 1/2 cup (125g) mascarpone; Pickled golden peppers, to serve (optional)

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Apr 01, 2017

Serve as a sensational side dish or as a vegetarian main at your next dinner party.

6 bullhorn peppers or red capsicums, stems intact
2 tbs olive oil
1 tbs balsamic vinegar
1 bunch oregano, leaves picked, stems reserved, plus extra leaves to serve
500g cooked brown rice (we used 90-second microwave rice)
1/2 cup (75g) pitted kalamata olives, roughly chopped, plus extra to serve
Finely grated zest of 1 lemon
2 spring onions, thinly sliced
1 tsp dried chilli flakes, plus extra to serve
1/2 cup (125g) mascarpone
Pickled golden peppers, to serve (optional)

Method

1.

Preheat the oven grill to high.
2.

Place the peppers on a baking tray. Season and drizzle with oil and vinegar. Scatter oregano stems over tray and grill, turning halfway, for 10 minutes or until peppers are charred.
3.

Combine oregano leaves, rice, olives, zest, onion, chilli and mascarpone in a large bowl. Make an incision along length of peppers and remove seeds and membranes. Fill with rice mixture.
4.

Return to grill for a further 5 minutes or until rice mixture is warmed through.
5.

Sprinkle with extra oregano, olives and chilli, and serve with golden peppers.