Full Recipe

Stuffed Baby Peppers & Pearl Drop Onions

Last weekend I had to buy Sally’s gorgeous looking baby peppers and her new onions called ‘Pearl Drop’ as both looked so good. The onions are very similar to Italian cipollini onions. They’re small, slightly flattened looking and sweet when cooked. The colourful peppers come in bags of about 15-18. You’ll get any assortment of peppers in red, yellow, orange, green and a deep aubergine colour.

I asked our chef Lou what he’d do with them and between us we came up with the wild rice and mushroom stuffing. I decided to stuff a few of the onions and all of the peppers and simply roast the rest of the onions. Sorry the photos only show them uncooked as I forgot to take one after they were finished as we were dying to try them!!

Ingredients and Method

As part of a meal allow 3-4 peppers each and 2 onions but they’re great the next day so I suggest doing all. The stuffing quantity was enough to fill for 1 bag of peppers (15) and 2 onions.

As the onions are denser than the peppers and therefore require longer cooking, start them first. If you’re having a mix of roasted and stuffed onions, place the ones for roasting on an oven tray with a drizzle of olive oil and put in a moderate oven. The ones for stuffing need to be parboiled till semi-soft.

For the stuffing

Cook 50g of wild rice according to the directions on the packet (takes about 15-20 mins).

While that’s cooking very finely chop 4 med/large mushrooms and 1 med onion.

Heat a little olive oil in a pan. Add the onions first and once they’re softened a little, add the mushrooms and 2-3 cloves of crushed garlic. Gently reduce everything down till the onions and mushrooms are cooked. This takes about 10-15 mins. If the mix is a bit dry to start with either add a little oil or butter or a splash of white wine or stock. However, once cooked, all moisture needs to have evaporated.

Drain the rice. Add the mushroom mix, at least 2 tbsps of finely chopped fresh herbs such as parsley and thyme, a packet of Boursin cheese (broken into small pieces) and salt and pepper to taste.

The Boursin cheese helps bind everything together while imparting a delicious garlicy flavour.

Don’t be afraid to season well as the flavour won’t be as intense after everything is cooked and the juices from the peppers/onions have been absorbed into the stuffing.

Cut the tops off the peppers and remove the seeds by loosening them with a finger and shaking the pepper upside down. Stuff each pepper.

With the semi-cooked onions, gently scoop out some of the flesh from the centre and then stuff with the mix.

Add the stuffed peppers and onions to the tray with roasting onions, drizzle with olive oil and bake for 25-30 minutes.

Serve at once or they’re equally as good at room temperature.