CookEat Recipe
Stuffed Sweet Red Peppers
Sweet red peppers filled with tomato-curry rice and lean ham, baked in individual moulds in a hot-water bath.
Method
Steps
Step 1
Have one gill of the linked finished tomato sauce ready. Also have half a gill of the linked finished unsalted White Broth, prepared with veal bones and aromatics only, ready. Heat a conventional oven to 180°C. Use a lidded ovenproof saucepan and six individual ovenproof metal pudding moulds.
Step 2
Choose six small fresh sweet red peppers with cavities suited to sharing the cooked filling. Wash them, cut off round tops and keep each top as its cap. Remove seeds and membranes without piercing the bases. Finely chop the white onion and the half ounce of lean raw unsmoked cured ham.
Step 3
Heat the tablespoon of melted butter in the saucepan. Add the onion and raw ham and cook for about 5 minutes, stirring frequently. Add all three tablespoons of raw rice and stir over the heat for about 1 minute.
Step 4
Add the half gill of finished White Broth and the gill of finished tomato sauce. Season with the half teaspoon of salt, two saltspoons of ground white pepper and two saltspoons of curry powder. Mix, cover and boil gently for about 5 minutes.
Step 5
Put the covered saucepan in the 180°C oven for about 30 minutes. Continue cooking as needed until the rice is tender and moist and the mixture reaches at least 74°C for 15 seconds. Keep the mixture hot while preparing the peppers.
Step 6
Reduce the conventional oven to 177°C. Lightly butter the six pudding moulds with the additional butter. Stand one pepper in each mould, divide the hot filling among all six and trim any adhering excess from their rims. Place each reserved round pepper top over its filling.
Step 7
Stand the moulds in a roasting tin and carefully pour hot water around them to half the height of the moulds. Bake without covering the tin for about 15 minutes, continuing as needed until the pepper walls are tender and each filling centre reaches at least 74°C for 15 seconds. Keep hot water at half mould height as needed; keep this bath water out of the peppers. The cooking times are guides.
Step 8
Lift the moulds carefully from the hot bath. Unmould the peppers onto a hot serving dish, keeping their round caps in place, and serve promptly.
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