Chilli and corn stuffed peppers

29 Aug

There are many things a vegetarian might see on a restaurant menu that will make their heart sink. Dishes that can be satisfying and delicious, but when made by a begrudging meat-eating chef in a busy kitchen will invariably be a stodgy, tasteless disappointment. Common failures include risotto, vegetable lasagne, and mushroom stroganoff.

I was reminded of this recently when watching an episode of Celebrity Masterchef. The contestants were asked to produce food for a college canteen. One of the vegetarian options they made was stuffed peppers, which consisted of peppers stuffed with plain cous cous and vegetables. Nothing else. I love vegetables more than anything, but if I was presented with that for my lunch I would feel really let down. It shows real lack of imagination. Most vegetarians I know have as healthy an appetite as anyone else and they like their food to taste of something. We’re not ill, we’re not on a diet, and most of all we love good food!

So in response to the Masterchef non-recipe, here are my own stuffed peppers, using the classic combination of chillies and corn. It’s tasty, it’s filling, and most of all it’s not disappointing. You could add a bit of grated cheese if that floats your boat, but I choose not to.

Recipe (makes four half peppers)

  • 2 bell peppers
  • 75g polenta
  • 1 hot chilli
  • a sprig of thyme
  • 150g sweetcorn
  • half a teaspoon of salt

Preheat the oven to 200°C.

Cut the peppers in half, and remove the seeds. Try and keep the stalk attached, it helps the pepper halves keep their shape and stops the filling from spilling all over the place. Put the peppers in a roasting tin.

Bring 350ml water to boil in a non-stick saucepan. Slowly pour the polenta into the boiling water, stirring constantly. Reduce the heat to medium and keep stirring for two minutes. When the polenta is thick and fairly smooth (kinda like mashed potato), add the finely chopped chilli, thyme, sweetcorn, and salt. Stir well.

Divide the filling between the peppers. Bake for 25-30 minutes, until the pepper is cooked and the stuffing is starting to brown.

Note: if there is any filling left over, let it set, cut it into cubes and fry it up. Or just eat it.

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4 Responses to “Chilli and corn stuffed peppers”

  1. Sue Moir August 29, 2013 at 8:35 pm #

    Like the sound of this one, I have peppers, sweetcorn and chilies growing. Olenta in the cupboard, Sounds yummy.

  2. Sophie33 August 31, 2013 at 3:44 pm #

    What a lovely side dish, it looks so tasty & screams: eat me right now,…..😃😃😃😃

Trackbacks/Pingbacks

  1. Come back nut roast, all is forgiven! | Mrs Veg - October 2, 2013

    […] one of those dishes that vegetarians and vegans dread. Usually the domain of unimaginative chefs (see my stuffed pepper post for the full rant) or boring old hippies that only eat bland, brown food and probably crochet their own underwear […]

  2. In my veg box this week – kale, squash, blood oranges | Mrs Veg - February 2, 2014

    […] Squash I’m really happy, squash is my favourite vegetable and I’ve been getting a lot of them lately. One of the fun things about getting a vegetable box is the variety of veggies we get. We have had three squashes already this year but they’ve been completely different. This week’s squash is a pale-coloured round squash called a Blue Hubbard. I’m not a squash expert, I’ve just found a really useful website for identifying squash. I think this squash is destined for a stuffing, either with quinoa and vegetables or with spicy polenta and sweetcorn, similar to my stuffed pepper recipe. […]

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