Ramiro Peppers stuffed with leeks – Intellisteam Recipe
This week on Home of the Houseproud, we’re bringing you a delicious steamed vegetarian feast, Ramiro Peppers stuffed with Leeks.
Ramiro Peppers originate from the Italian countryside and their high sugar content gives them a wonderfully sweet flavour. In this dish, they balance perfectly with the savoury mix of parmesan, feta, leek and parsley.
Give it a whirl in your Intellisteam – or any other steamer – and let us know how you get on.
4 Ramiro (long) red peppers, tops removed
1 small leek, finely chopped
1 tbsp chopped fresh parsley
2 tbsp olive oil
25g (1oz) finely grated parmesan cheese
25g (1oz) fresh breadcrumbs
100g (4oz) feta cheese, finely crumbled
Salt and freshly ground black pepper
200g (7oz) couscous
2 tsp vegetable stock powder
4 spring onions, finely chopped
25g (1oz) pine nuts
- Split peppers lengthways, taking care not to cut in half. Remove core and seeds. Mix together leek, parsley and olive oil, then add parmesan cheese and breadcrumbs. Mix in crumbled feta cheese, then season with a little salt and plenty of black pepper. Stuff mixture into peppers.
- Remove divider wall from front container and place peppers inside. Position rice tray in back container. Add couscous and 265ml cold water. Stir in stock powder, spring onions and pine nuts.
- Set timer for couscous using rice pre-set (42 mins) then adjust to 25 minutes. Set time for peppers (using front dual heater button) using the leaf and pod vegetable pre-set (15 mins) then adjust to 20 minutes.
- When cooked, allow to stand for 5 minutes. Fluff up couscous with a fork. Garnish with parsley sprigs.