Bright, colourful and readily available, peppers add flavour to any dish. Angela Day puts them to use in five recipes
BULGUR, FETA AND HERB PEPPERS
2 yellow peppers
2 red peppers
180ml bulgur wheat
200ml boiling water
4 tomatoes, seeded and diced
125ml chopped fresh parsley
60ml chopped fresh mint
5 spring onions, chopped
2 discs of feta, crumbled
5ml ground cumin
salt and pepper
5ml grated lemon rind
45ml lemon juice
30ml olive oil
60ml water
Cut the tops off the peppers and reserve, scoop out the seeds and ribs.
Set aside. Place the bulgur wheat in a bowl, pour over the boiling water and cover with cling film.
Allow to soak for 20-30 minutes. Loosen with a fork and combine with the tomatoes, herbs, spring onions, feta, ground cumin and lemon rind. Season with salt and pepper. Stuff the peppers with the bulgur mixture.
Combine the lemon juice, oil and water and pour into an ovenproof dish. Stand the stuffed peppers in the dish and replace the pepper tops.Cover with tinfoil and bake in a preheated oven at 180°C for 30 minutes.
Remove the foil and bake for a further 20 minutes, until tender. Add more water if necessary.
Spoon the juices into the stuffed peppers and serve. Serves 4-6.
GRILLED PEPPER AND BUTTERNUT SALAD
1 red, green and yellow pepper,seeds removed and cubed
2 brinjals, cubed
500g butternut, peeled and cubed
2 red onions, peeled and cut in wedges
30ml olive oil
salt and pepper
½ a loaf of ciabatta bread, sliced
3 tomatoes, seeded and diced
125ml chopped fresh parsley
DRESSING
60ml olive oil
30ml red wine vinegar
10ml honey
5ml Dijon mustard
salt and pepper
Place the prepared vegetables on an oven tray, drizzle with olive oil, season with salt and pepper and roast in a preheated oven at 180°C for 20 minutes, turning halfway.
Remove and cool. Brush the ciabatta slices with a bit of olive oil and cook on a griddle pan or grill in the oven until toasted.
Cut into cubes and add to the roasted vegetables with the diced tomatoes and chopped parsley.
Drizzle over the dressing, gently combine and serve.
DRESSING: Whisk the ingredients together well. Serves 6-8
PICKLED PEPPERS
2 each green, yellow and red peppers, seeded and cut in cubes
2 red onions, peeled, cut in wedges
250ml apple cider vinegar
250ml sugar
5ml salt
10ml pickling spice
80ml water
Combine the prepared peppers and onions and place in a sterilised glass jar with lid.
In a saucepan, combine the vinegar, sugar, salt, pickling spice and water over low heat until the sugar has dissolved.
Turn up the heat and boil for a minute. Remove and strain through a fine mesh sieve.
Pour over the peppers and onions, gently push down to get rid of any air bubbles and seal. Cool and refrigerate.
RED PEPPER AND TOMATO TERRINE
5 red peppers, seeds removed and quartered
Olive oil, for brushing
5 tomatoes, sliced 1cm thick
5ml salt2ml pepper
150ml hot vegetables stock
10ml gelatine mixed with 20ml cold water
100g mozzarella, cut into thin slices
basil leaves
Grease and line a loaf tin with cling film. Make sure to leave a 5cm overhang around the edge.
Place the prepared peppers on a baking tray, brush with olive oil and grill until charred and blackened.
Remove the peppers from the oven and place in a plastic bag. Seal and allow to rest for 15 minutes, then peel the skins off. Set aside. Place the sliced tomatoes on a tray and season with salt and pepper.
Mix the gelatine with 20ml cold water and allow to become spongy, then heat in the microwave for 30 seconds. Pour into the hot stock and allow to cool for 10 minutes.
Place a layer of red peppers in the prepared tin, followed by the tomato slices.
Drizzle over a little stock. Place a layer of basil leaves, then a layer of mozzarella slices.
Repeat the layers until all the ingredients are used up. Fold over the cling film.
Place a second loaf tin on top with 2 cans to weigh the terrine down. Refrigerate overnight. Serves 4-6.
PEPPER AND MANGO BEEF STIR-FRY
500g rump steak, cut into strips
45ml soy sauce
45ml dry sherry
20ml sesame oil
15ml rice wine vinegar
10ml grated ginger
5ml chopped garlic
30ml peanut oil
1 red, yellow and orange pepper, seeded and cut into rings
2 red onions, peeled and cut into wedges
1 mango, peeled and cut in cubes
125ml cashew nuts, toasted
60ml sweet chilli sauce
60ml chopped fresh coriander
Place the steak into a bowl. Combine the soy, sherry, sesame oil, rice wine vinegar, ginger and garlic and pour over the steak.
Cover and refrigerate for an hour. Heat half the peanut oil in a wok or frying pan until hot and stir-fry the steak in batches until browned. Remove and set aside.
Heat the rest of the oil and fry the peppers, onions and cashew nuts for a few minutes.
Return the meat, add the mango and sweet chilli and fry for 2 minutes.
Stir in the coriander and serve. Serves 4-6.
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.