Peruvian Rocoto Relleno Stuffed Peppers
with Cheese and Bulgur Wheat
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
20 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
2 unit(s)
Bell Pepper
(May contain Celery)
150 grams
Closed Cup Mushrooms
1 unit(s)
Onion
3 unit(s)
Garlic Clove
20 grams
Chipotle Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Medium Tomato
1 bunch(es)
Mint
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in half the stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, slice the top 1-2cm off the peppers to create lids. Discard the seeds.
Pop the peppers and lids onto a large baking tray. Drizzle with oil, season with salt and pepper. When the oven is hot, roast on the top shelf until soft and slightly charred, 18-20 mins.
Meanwhile, roughly chop the mushrooms. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the onion and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 7-8 mins.
Add the garlic and chipotle paste to the pan. Stir fry for 1 min.
Add the sugar, water for the sauce (see pantry for both amounts) and the remaining vegetable stock paste. Bring to the boil, then simmer until the sauce is thick and sticky, 7-8 mins.
Meanwhile, in a small bowl, mash the cheese with a fork. Stir in the creme fraiche until well combined.
Once the peppers have roasted, carefully drain away any liquid. Fill the peppers three quarters full with the mushroom mixture and press down with a spoon. Top with the cheese sauce. Top each pepper with the lid.
Bake the stuffed peppers on the top shelf for 15 mins, until golden.
Meanwhile, cut the tomato into 1cm chunks.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Once the bulgur wheat has cooked, fluff it up with a fork. Stir through the tomato, half of the mint and the olive oil (see pantry for amount). Stir in the remaining onion and mushroom mixture, if you have any left.
Share the bulgur wheat and stuffed peppers between bowls.
Sprinkle over the remaining mint to finish.
Enjoy!
