1 large green pepper (capsicum)
1 large yellow pepper (capsicum)
2 large ripe firm tomatoes
3 big potatoes, cooked and mashed
1/2 cup cooked and mashed sweet potato
2 cups finely chopped button mushrooms
5 cloves of garlic finely chopped
1/2 cup of pitted olives
1 tb sp mixed herbs
2 cubes of cheese
mozzarella/pizza cheese to go on top of the peppers
salt and pepper for seasoning
Mix the potatoes and sweet potato together with the olives, herbs and cheese. Cook the mushrooms with garlic for 10 minutes.
Tip this into the potato mix. Season it with salt and pepper.
Now cut the tomatoes and peppers (capsicum) horizontally into halves and core them making sure there is no pulp or seeds left. Stuff these with the mix made earlier and grate some mozzarella or pizza cheese. Pop them into your pre-heated oven and let it bake for about 10 minutes at 180 C, or till the pepper and tomato shells are soft and cooked. Take them out and serve hot with bread or eat’em up just the way they are.
We had some cooked sweet potato left, so we stuck it into a skewer and put it on the stove and seasoned it. Great alternative to mashed potato as well. What we also had was leftovers from the stuffing. We broke and egg into it, gave it a nice mix and made a patty, let it cook on the nopn-stick pan and what have we got? Voila! Stuffed hash browns! haha.
Figs with cream and honey:
We found fresh figs just about the time we found those beautiful peppers. We didnt want to cook these either. So we just picked some fresh cream instead. After we cooked dinner that night, I whipped the fresh cream till it turned fluffy and light. Cut the figs in half. Drizzled some honey, dipped it in the whipped cream and savoured every last bit of that juicy li’l fig.