The first installment... and its got raisins!

Well, unfortunately, my sister has misplaced her camera battery charger, so its cameraphone photos for now. Mayhaps I shall procure a PS digi. (a premise which is completely alien to a die-hard film user like me... unless I plan to post all my food photos as black and white medium format... hmmm... pretty!)

Without further ado...

Baked Stuffed Capsicums

6 green capsicums - topped and seeds removed
1/4 butternut pumpkin - mashed
3/4 cup fine bulghur
4 cubes of frozen spinach (im guessing 150gms)
a handful of raisins
6 BIG cloves of organic garlic
a good block of fetta - about 200gm
salt & pepper to taste

for the sauce...
2 cans of chopped tomatoes
1 and a half onions, coarsely chopped
2 teaspoons of harissa (you can use tabasco or paprika if you dont have any)
salt and pepper to taste


Right... now for the good stuff.

Firstly, make sure you put on some music that you can sing along to. I chose the Dandy Warhols because I just got tickets to their Brisbane show!

Soak the bulghur in cold water for about 30 minutes while you get the pumpkin and other stuff ready. mix the bulghur, pumpkin, spinach, raisins and fetta.
Add salt and pepper to taste. Add enough hot water to get a firm porridge consistency... spoon mixture into the capsicums and push 1 clove of garlic into the centre. top with more mixture and the top of the capsicum.
make sure your baking dish fits all the capsicums!

take 1 can of chopped tomatoes (and about 1/4 can of water), put it in a bowl with the chopped onions. add salt and pepper to taste. pour into the bottom of the baking dish.

Arrange your capsicums on top of the tomato mixture.

Put the second can of tomatoes into the bowl and add the harissa. add a little salt. mix well and pour around the capsicums.

Spray the tops of the capsicums with a little oil, cover with foil and place in the over at 180 degrees C for about an hour. Take off the foil and bake a further 15 minutes.

Serves 3, with some left over to take to work.