A hearty, comforting dish for chilly autumn days: sweet, roasted peppers, stuffed with a savoury tomato and courgette mixture, enhanced with our paprika powder duo from The Honest Flavour range. Served with creamy mashed potatoes flavoured with olive oil and a hint of lemon.
You'll need:
For the peppers
- 3 peppers, red or yellow
- 1 small courgette
- 1 red onion
- 2 cloves of garlic
- 200 g chopped tomatoes
- 60 g couscous or bulgur
- 1 tbsp tomato purée
- 1 tsp 1001 Organic Mild Paprika
- ¼–½ tsp 1001 Organic Smoked Paprika
- ½ tsp cumin
- ½ bunch of fresh parsley
- 2 tbsp breadcrumbs
- olive oil, salt and black pepper
- a little lemon juice
For the mashed potatoes
- 500 g floury potatoes
- 2 tbsp olive oil or 1 tbsp butter
- approx. 100 ml milk or unsweetened plant-based drink
- salt and freshly grated nutmeg
- a little lemon zest, optional
Steps:
Peel the potatoes, cut them into chunks and boil them in salted water for about 20 minutes until tender.
Preheat the oven to 200 °C (fan). Cut the peppers in half lengthways and remove the seeds. Brush them with a little olive oil, season lightly with salt and place them in an ovenproof dish.
Finely dice the onion and garlic and fry in olive oil until translucent. Chop the courgette into small pieces and add to the pan. Add the tomato purée, paprika and cumin and fry briefly. Add the chopped tomatoes and simmer for about 8 minutes. Prepare the couscous or bulgur according to the packet instructions and mix into the sauce. Season to taste with chopped parsley, lemon juice, salt and pepper.
Spoon the filling generously into the pepper halves. Sprinkle with breadcrumbs and drizzle a little olive oil over the top. Bake in the oven for about 25–30 minutes, until the peppers are tender and the surface is golden brown.
Drain the potatoes and leave to steam off briefly. Mash with a potato masher. Stir in olive oil or butter and, little by little, the warm milk until the mash is nice and creamy. Season to taste with salt, nutmeg and, if desired, a little lemon zest.
Spread the mashed potato onto the plates and place the stuffed pepper halves on top. Spoon a little tomato sauce over them and finish with fresh parsley, black pepper and a dash of olive oil.
Extra tip: Roasted pumpkin seeds add a crunchy contrast. If you’d like an even higher protein content, you can mix in some cooked brown lentils.
Spices in the recipe:
