Stuffed Peppers

Poivrons farcis (Provence)

Mum and I cooked this on 3 November 2024.

My Review

My review

Mum's Review

I liked them but Dennis wasn't so keen. I'd add garlic and a bit of chilli flakes to the mixture - even with the 'extra' spicy chorizo they were a bit bland.

The Recipe

Serves 4

You won't be in the Pays Basque long before you realise that they've got quite a thing about peppers and pimentos. (And squid, which I have to admit I'm not all that keen on.)

So here, then, is a super little snack from the region.

⚜ 4 red or green peppers

⚜ 1 onion, finely chopped

⚜ Olive oil

⚜ 3 and a half oz (100g) spicy sausage, diced

⚜ 2 eggs, beaten

⚜ 10 fl oz (300ml) chicken or meat stock

⚜ 2 oz (50g) fresh breadcrumbs

The Method

First put the peppers whole into a hot oven for about 10 minutes, until they just begin to brown. Take them out and peel off the skin carefully. Cut off the bottom and pull out the pith and pips.

Meanwhile, fry the onion in olive oil until soft, add the diced sausage and minced pork or sausagemeat and fry for 5 minutes or so. Take off the heat and beat in the eggs. Stuff the peppers with this preparation, moisten each one with a little stock. Top off with breadcrumbs and a little dash of olive oil and bake in the oven at gas mark 5, 375°F (190°C) for about 1 hour.

This has just reminded me of a brilliant summer starter. Put red and green peppers into the oven as I've described above, for about 20 minutes, and preapre them in the same way. Allow them to cool and then cut into strips, soak in olive oil, add fresh black pepper, sea salt and a dash of wine vinegar and chill for an hour or two. Serve as a starter with fresh bread. It's truly delicious.