Cooking Seasonally
with Daniel Pisani
Ingredients
• 300 g long grain white or basmati
• 8 large sweet peppers (any colour or mix will do)
• A handful of mixed fresh herbs - mint, parsley, dill
and basil
• 100 g olives
• Juice of 1 lemon
• 1 can cooked chickpeas or cannellini beans
• 3 tbsp capers
• 3 fresh tomatoes (grated)
• 1 small onion
• Sea salt and black pepper to taste
• Olive oil
Method
1. Start by preparing the 'chuna' mix in a food proces-
sor.Cook the rice according to the instructions on
the packet.
2. In the meantime, chop the olives, tomatoes, onion
and peppers.
3. Combine all the ingredients together with the
cooked rice and set the stuffing aside.
4. Slice the top of the peppers but do not discard. Re-
move the seeds.
5. You may brush the peppers with some olive oil but
this is not necessary.
6. Stuff the filling into each pepper and replace the top
– this will keep the stuffing from burning in the oven.
7. Place the peppers in a rectangular dish and bake
for 30 minutes in an oven preheated to 200ħC. You
may choose to cook the peppers for less time for a
crunchier and firmer pepper or for longer for a more
flavourful one.
Daniel Pisani, known as 'il-Marrow,' is a
cookbook author, food photographer,
and advocate for sustainable, seasonal
eating.
@lifeofmarrow
Stuffed Sweet Peppers
Humans are the only species who poison
their own food - eating organic is not a fad
movement, it's how people always ate and
it's a return to regenerative farming prac-
tises which nourish the soil and in return
nourish our bodies"
"
