{"id":670,"date":"2009-03-18T05:47:10","date_gmt":"2009-03-18T13:47:10","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=670"},"modified":"2009-03-18T05:47:10","modified_gmt":"2009-03-18T13:47:10","slug":"brazilian-stuffed-peppers","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=670","title":{"rendered":"Brazilian Stuffed Peppers"},"content":{"rendered":"

From Vegetarian and Vegetable Cooking<\/em>, by Christine Ingram.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

4 sweet red peppers, halved and seeded\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 eggplant cut into cubes<\/span><\/p>\n

1 onion, sliced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 garlic clove, crushed<\/span><\/p>\n

2 TBSP olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1-15 oz. can tomatoes, chopped <\/span><\/p>\n

1 tsp ground coriander\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>salt and fresh ground pepper<\/span><\/p>\n

1 TBSP chopped fresh basil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>4 oz. Goat cheese, crumbled<\/span><\/p>\n

2 TBSP breadcrumbs<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Blanch the pepper halves in boiling water for 3 minutes, and then drain well.\u00a0 <\/span>Sprinkle the eggplant chunks with salt, place in a colander and leave to drain for 20 minutes.\u00a0 <\/span>Rinse and pat dry.\u00a0 <\/span>Saut\u00e9 onion and garlic in the oil for 5 minutes until they are soft, then add the eggplant and cook for another 5 minutes, stirring occasionally.\u00a0 <\/span>Pour in the tomatoes, coriander, and seasonings.\u00a0 <\/span>Bring to a boil, and then simmer for 10 minutes, until the mixture is thick.\u00a0 <\/span>Cool slightly and stir the basil and half of the cheese.\u00a0 <\/span>Spoon the filling into the pepper halves and place on a shallow heatproof serving dish.\u00a0 <\/span>Sprinkle with cheese and breadcrumbs, then brown lightly under the grill.\u00a0 <\/span>Serve with rice and salad.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From Vegetarian and Vegetable Cooking, by Christine Ingram. \u00a0 4 sweet red peppers, halved and seeded\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 eggplant cut into cubes 1 onion, sliced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 garlic clove, crushed 2 TBSP olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-15 oz. can tomatoes, chopped 1 tsp ground coriander\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 salt and fresh ground pepper 1 TBSP chopped fresh basil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 oz. Goat cheese,…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":213,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-670","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=670"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/670\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/213"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}