Stuffed Peppers with Rainbow Chard, Beef, Leeks, Pine Nuts & Currants

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Stuffed Peppers with Rainbow Chard, Beef, Leeks, Pine Nuts & Currants
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

Main
  • 1 tablespoon light olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 medium red peppers
  • 3 medium yellow peppers
  • Salt and pepper
For stuffing
  • 1 large leek, diced
  • 1 teaspoon ground allspice
  • 250g rainbow chard, stalks sliced finely and leaves roughly chopped
  • 75g long grain rice
  • 450g minced beef (not too lean)
  • 75g baby plum tomatoes, diced
  • 185ml chicken stock
  • 15g parsley, chopped
  • 30g currants
  • 30g pine nuts
  • 2 bay leaves
  • 100g baby plum tomatoes, halved
  • 250ml chicken stock
To Serve
  • Greek yoghurt or labneh
  • Lemon wedges
  • Extra virgin olive oil, to drizzle

  • Method

  • 1
    Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4.
  • 2
    Cut the tops off the peppers, deseed and remove any membrane. Over a medium heat, heat the casserole with one tablespoon of light olive oil and cook the peppers on their sides, turning frequently to colour slightly and soften a little. This should take about 3 minutes and aids with squeezing the stuffed peppers into the pot. Remove the peppers from the casserole onto a plate and leave to one side. Reduce the heat to a low to medium temperature.
  • 3
    For the stuffing add 1 tablespoon of extra virgin olive oil to the casserole and cook the leeks until soft and lightly coloured, this should take about 5 minutes. Put these into a large bowl.
  • 4
    Return the casserole to a low to medium heat, add another tablespoon of the extra virgin olive oil and add the rice and chard stalks. Cook for about 3 minutes, stirring occasionally, add the allspice, stirring for about 30 seconds, then add 185ml chicken stock. Season and place the lid on and cook for about 8 minutes until most of the liquid is absorbed. Add the chard leaves to this and pop the lid back on and allow them to wilt in the steam for a few minutes. Add this mixture to the leeks.
  • 5
    Add chopped tomatoes, parsley, minced beef, currants and pine nuts to the bowl and season well.
  • 6
    Stuff the peppers with the mixture.
  • 7
    Clean the casserole if you wish before heating with the rest of the olive oil and add the halved baby plum tomatoes, bay leaves and chicken stock. Season and then put the peppers into the casserole and place the pepper lids on. Put the lid on the casserole and bring the stock to the boil over medium heat. Place the casserole into the oven on the middle shelf and bake for 50 minutes. Remove the lid and increase the oven temperature to 200°C/ Fan 180°C/ Gas Mark 6 and cook the peppers for about another 30 minutes until nicely coloured and cooked through.
  • 8
    Serve the peppers with the cooking juices (which you can boil down to thicken if you wish), a dollop of yoghurt and a squeeze of lemon.
  • 9
    Cook's Notes
  • 10
    You can use plain green chard if rainbow is not available or spinach, failing that, preferably the more robust large leaf variety.
  • 11
    The addition of crumbled feta cheese or grated pecorino or parmesan would work well in the filling.
  • 12
    You could also replace the beef with pork or lamb or a mixture of meats.