132 | STUFFINGS STUFFED PEPPERS 8 shoshka red sweet peppers* Stuffing *Peppers can be any colour, round or long, but shoshka are so beautiful. The long ones should be as straight and as fat as possible. Cut off the tops and remove any seeds in peppers and tops, which are set aside. Make sure stuffing is fine enough to go into long peppers; blitz if necessary in a food processor. SAUCE I usually find that about ½ cup diced canned tomatoes with 2 tablespoons of finely chopped basil, a little salt and pepper is good. Lightly oil a baking dish then spread some of the tomato sauce over the bottom to cover. Stuff the peppers and lay them side by side in the pan, closing them with the saved tops. Spread the rest of the sauce over the peppers and spray with olive oil. Cover with aluminum foil. They can now be refrigerated overnight or baked immediately at 175°C for 30 minutes with foil on and then another 15 minutes or so without the foil until the peppers have softened. If refrigerated, remove pan from fridge an hour before to bring to room temperature before baking. Reheat well in the microwave. MEATLESS MONDAYS STUFFING When our dietician recommended we observe Meatless Mondays, I was challenged to find recipes that Saba liked. He doesn’t like tofu or coriander. Meat substitutes were well received. 1 container packet plant-based meat substitute Oil to cover bottom of frying pan 1 onion finely chopped 2 cloves garlic, crushed 1 small carrot, finely grated 2-3 Tbs diced canned tomatoes About 2 Tbs water mixed with a little vegan chicken powder (A squeeze of ketchup if you want it a little sweeter) Salt and pepper as needed
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