Baked Sweet Pepper with Sardine & Kidney Bean Stuffing|Poivron Farcis avec de Sardines

HANG IN THERE!

Poivron farcis avec de Sardine was rustled up in a hurry in my kitchen on Sunday. Why do we have to eat on Sunday anyway (or rather why do I have to cook?), can we not have a sabbath day? They all start turning into green rage monsters in my house when they get hungry, so when the first cries of ‘are dinner ready yet?’ were heard I jumped out of my chair and ran to the kitchen for refuge. I wasn’t feeling too good, and Thomas was locked away in the bedroom doing some last-minute cramming for an exam on Monday. I was left to manage everything on my own. ‘Hang in there’ I told myself, ‘there’s better days ahead’.

WHEN THERE’S NOTHING LEFT

We hadn’t done the weekly shopping, so there was precious little in the house. When we have little, we have to make do with little. I had a big bag of Spanish peppers in the fridge, and for a moment I thought there was nothing else! If it wasn’t for my little cupboard of canned goods and grocery staples there would have been nothing else. I started with a few slices of bread, herbs and cans of sardines to make a stuffing. I recruited my daughter to make some couscous. I stuffed the sweet peppers and stuck them in the oven and thought to give my sister in Mauritius a quick call as I hadn’t spoken to her in ages. She laughed when I told her I was making.

IT’S OK TO BE CREATIVE

Back home in Mauritius, we make it by stuffing hot jalapeno with a tuna salad. We dip it in a thick gram flour (besan) batter and deep fry it whereas I made a Mauritian dumpling ‘boullet’ mixture and stuffed the sweet peppers. I guess it was two recipes mixed up, but it was exquisite. Good enough to share it here and good enough to make it again. This dish is quite a versatile little number; it would be good as a starter or a main. In
Adequately happy to share it here and good enough to make it again. This dish is quite a versatile little number; it would be good as a starter or a main. In fact, it would be perfect party food; it’s good hot or cold so you could prepare a batch in advance to serve as finger food. I hope you try it and let me know how you get on. I love to hear back from everyday cookers about how you use or adapt my dishes.
I would also love to hear from you about other stuffing recipes; everyone likes to have a good stuffing recipe or two in their arsenal. If you send it, I’ll make it, and the discerning pallets (sarcasm) of my hungry horde will crown a stuffing king or queen.
Poivron Farcis avec de Sardines

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 3

Poivron Farcis avec de Sardines

Ingredients

  • 9 Spanish sweet peppers
  • 3 small cans of sardines
  • 1 can of kidney beans drained
  • a handful of chopped coriander and parsley
  • 1 spring onions finely chopped
  • 1 clove of garlic crushed
  • 1/2 inch of ginger crushed
  • Salt to taste
  • 2 green chillies (finely chopped) optional

Instructions

  1. Preheat the oven at 180C
  2. Line a baking tray with parchment paper.
  3. Open the sardines, drain then add in a bowl.  Add the rest of the ingredients.
  4. Mix with the help of a spatula
  5. Wash the sweet peppers.
  6. Cut the peppers in half
  7. Remove the seeds from inside.
  8. Fill the sweet peppers with the stuffing and bake in a preheated oven at 180C for 30 minutes.
  9. Serve hot or cold.
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2 Comments

  1. Elly Schillern
    May 19, 2015 / 7:58 pm

    Dear Mira, really do love your website ,and I have a recipe for stuffed peppers too, but I just came home half an hour ago, tomorrow I am babysitting all day ,but as soon as I have time I will try to send it to you.I am a bit clumsy wih computers though ,and my english is not very up to date also , sorry…..
    Xxx Elly

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