Steve's Recipes

The two red chillis I use here is what I call hot. If you want more (much more) incorporate the seeds - I’m sure the Mexicans would, and this recipe is inspired by Mexico. Yet there are still people like my sister who eat chilli sauce on their toast for breakfast - if you’re like that have a chilli each. Another way to add spice to this meal is tequila. On second thoughts, perhaps the best thing is to stick to the idea of tequila, the spirit of tequila, rather than have to go through all that weeping and shouting and then being sick.

You can eat these with salad on a warm day as a lunch, or halve the amount if you need it as a starter. Or with corn on the cob and roasted sweet potatoes as a main course.

2 red chillis
2 tbs olive oil plus some extra for roasting the peppers
12 spring onions
2 red and 2 orange peppers
2 oz wild rice
1lb sweetcorn
8 oz ricotta
1 round soft goat’s cheese - 3 oz approx - peeled and roughly chopped
bunch coriander, chopped
a few dashes lemon juice

Preheat the oven to gas 7. Halve the peppers, scoop out the seeds, then rinse and dry them. Coat them with olive oil by pouring a little into the palm of your hand and rubbing them in it (or brush it on if you prefer ). Put them in an oven dish, curved side up and bake for about 15 - 20 minutes.

Put the wild rice in salted water, bring to the boil, and simmer, covered for 40 minutes, or until the grains are split open and soft.

Chop the onions and chilli and fry in the olive oil for a few minutes over a low heat. Drain the corn and stir it in to the onion mixture, along with the coriander, lemon juice, ricotta and goat’s cheese. Cook for a few minutes until the cheese has mostly melted, then take it off the heat. Now add in the sweetcorn, coriander, lemon juice and ricotta and cook for a few more minutes. Then remove from the heat.

Drain the wild rice and stir it in with the rest of the stuffing ingredients. Season the mixture well. Spoon it into the peppers stuffing it down well, and then bake for 30 minutes.

The peppers can be eaten hot, cold, or somewhere in the middle. Preferably have some kind of sauce to hand, either a chilli-hot tomato sauce or a well-spiced yoghurt raita.

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