Serves: 4
Preparation time: 10 mins
Cooking time: 10 mins
Peppers Filled With Chickpea Harissa & Lemon
Ingredients:
- 4 pouches of Tilda? Pulses & Rice - Chickpea, Harissa & Lemon
- 50ml of olive oil
- 100 ml of water
- 1 English breakfast teabag
- 100g raisins
- 4 large red peppers, cut in two and seeded
- 1 whole egg
- 1 lemon zest
- 2tbsp of mint leaves, finely cut
- ½ tsp. of Harissa
- 100g breadcrumbs
- 6 nice ripe tomatoes, diced
- 4 sprigs of rosemary
- Salt and pepper to taste
Method:
- Heat the oven to 175c and pour 20ml of olive oil into a baking tray
- Boil 100ml of water and pour into a bowl containing the teabag and golden raisins; leave to soak until cooled to room temperature
- Place the pepper halves in the oven and sear on every side, before removing from the heat
- Place the packs of Tilda® Pulses & Rice Chickpea, Harissa & Lemon in a large mixing bowl with the egg, lemon zest, mint, harissa, breadcrumbs and the drained golden raisins
- Add salt and pepper to the mixture taste
- Add 30ml of olive oil to the tray and add the diced tomatoes and 50ml of water.
- Stuff the peppers, top with a sprig of rosemary and place in the oven at 175c for 20mins, or when the filling is set and peppers are soft
- To serve, spoon some tomatoes on each plate then top with a pepper and drizzle the remaining olive oil.
Recipe created by Michelin starred chef Bruno Loubet courtesy of Tilda® Pulses & Rice.
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