Another appetizing dish I've recently tried from my Gypsy Feast cookbook - stewed peppers sprinkled with toasted pumpkin seeds, now has all my sympathies! I usually prefer the second course should be served hot or better very hot, but this one has surprisingly been really good cool accompanied just by green salad and bread.
Now I think of making this light and nutritious meal on some hot summer day when it promises to be especially savouring...
Now I think of making this light and nutritious meal on some hot summer day when it promises to be especially savouring...
Serves 4 to 6
Ingredients:
- 6 plump bell peppers (red or yellow), halved, cored and quartered
- 2 tbsp toasted pumpkin seeds
- 2 tbsp tomato puree mixed with 5 tbsp water
- 7 tbsp olive oil
- 2 cloves garlic, sliced
- Salt to taste
Method of Cooking:
- Preheat the oven to 180C (350F).
- Toss the pumpkin seeds in a little salt and put into a roasting pan wit a tablespoon of the oil. Roast for about 25 min. Remove from the oven, drain on paper towel and leave to cool. (you may avoid this step buying toasted pumpkin seeds ready for use)
- Heat the oil and fry the garlic gently until soft (I instead, made it crispy).
- Add the peppers.
- Pour over the diluted tomato puree and season to taste with salt.
- Stir, cover and simmer for 15-25 minutes or untill the peppers are soft.
- Cover and leave to stand until ready to serve.
- Arrange the peppers on serving plate and sprinkle with the pumpkin seeds.
- Serve at room temperature or cold with bread and a green salad.
1 comments:
When we lived in Macedonia, neighbors prepared a dish very similar (minus the sunflower seeds). And, I have to say, it's delicious!!! (And very healthy for you.)
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