Food group met again and the theme this time was Ottolenghi, or maybe more loosely Middle Eastern food. I chose mezzes which are appetizers more or less. I do like Ottolenghi (if you don’t know who I am talking about you can look here and clearly you are not a friend of Sharon’s because he’s pretty much all she talks about). Anyway, I settled on swiss chard stuffed peppers. This is not something that appeals to me very much but it’s, you know, Ottolenghi!!! so it was gonna be ok with Sharon no matter what.
I dunno, this was a case of the sum equalling more than its parts. They were delicious. And pretty.
Baby peppers stuffed with chard and mozzarella
Bags of mixed baby peppers, 5-6cm long and in red, yellow and orange, are available from most supermarkets (they’re sometimes labelled “chiquino”). They vary in size, so use more or less of the filling as required. Serves four to six.
2 tbsp olive oil
1 large bunch swiss chard, trimmed, stalks and leaves finely sliced
Salt and black pepper
2 garlic cloves, peeled and crushed
2 mild red chillies, deseeded and finely chopped
2 tsp dried oregano
30g pine nuts, lightly toasted and roughly chopped
50g pecorino romano, finely grated
80g mozzarella block, roughly grated
500g mixed baby peppers (ie, about 20 baby peppers)
Heat the oven to 200C/390F/gas mark 6. Heat the oil in a large saute pan on a medium-high flame, then fry the chard, a quarter-teaspoon of salt and a generous grind of pepper for 15 minutes, stirring often, until the stalks are soft and starting to brown. Add the garlic, chilli and oregano, fry for another minute, then take off the heat. Leave to cool, then stir in the pine nuts and both cheeses.
Cut out a little V from the stalk of each pepper down almost to the base (reserve the bits of flesh for soup or salad), then scoop out and discard the seeds. Fill the peppers with the chard mix (you’ll need about 20g in each), then lay them cut side up on an oven tray lined with greaseproof paper. Roast for 18-20 minutes, until the peppers are soft and caramelized, then leave to cool for 10 minutes and serve warm (if you want to get ahead, they are also good at room temperature).