Stuffed peppers, full-flavoured olive oil
Ingredients
- 4 red peppers
- 150g of bulgur wheat
- 1 red onion
- 2 stalks of celery
- 50g of raisins
- About twenty mint leaves
- 4 cloves of garlic
- 150g of feta
- A 400g tin of tomato pulp
- Intense-flavoured olive oil from Aix-en-Provence PDO
- Salt, pepper
Tip
Instructions
- Preheat the oven to 200°C.
- Cut the peppers in half lengthways and remove the seeds. Place the pepper halves, cut-side down, on a baking tray lined with baking paper.
Drizzle 1 dash of Aix-en-Provence olive oil (PDO) over the top, season with salt and pepper, and bake for 15 minutes. Remove the baking tray from the oven and turn the pepper halves over.
- Meanwhile, cook the bulgur wheat for about 10 minutes in boiling salted water. Drain.
Finely chop the celery stalks, the onion, 2 cloves of garlic, the mint leaves, add the raisins and mix everything together with the mixed grains, three-quarters of the feta and 1 tablespoon of olive oil from Aix-en-Provence PDO.
Divide the mixture between the pepper halves. Mix the tomato pulp with 1 tablespoon of olive oil, 2 cloves of garlic (finely chopped), salt and pepper, and pour into the bottom of an ovenproof dish. Arrange the stuffed pepper halves on top of the tomato sauce and crumble the remaining feta over them. Drizzle with a little olive oil and bake for 10–15 minutes, until the feta is golden brown.
Tip
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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