Stuffed peppers and bruschetta

Yield: 1 Servings

Measure Ingredient
4½ ounce Ready to eat dried apricots
4 ounces Bulghar wheat
1 \N Red pepper
1 \N Yellow pepper
1 \N Eggplant
3 \N Cloves garlic
1 \N Banana shallot
2 tablespoons Chopped fresh basil plus leaves to garnish
1 \N Thick slice bread
2 ounces Goats cheese; but try ff soft type cheese
1 tablespoon Red wine vinegar
1 tablespoon Fresh dill
1 \N Lime cut in half
3 tablespoons FF mayonnaise
1 tablespoon Fresh coriander/cilantro

Another TV recipe (This time adapted from Ready Steady Cook) Preheat oven to 220c/425f/gas 7. Preheat grill to high. Chop apricots.

For stuffed peppers.Soak bulghar wheat according to instructions on packet.Cut tops off peppers and keep.Using a teaspoon remove the seeds from peppers, blanch peppers and lids in boiling water for 3-4 minutes, drain.Spray pan with lite spray oil add garlic aubergine/egg plant half chopped shallot cook until softened.

Add chopped basil season and reserve 1 tbs of mixture.Use rest to fill the red pepper.Replace lid and cook in oven for about 5-8 minutes or until cooked through.

Place half the chopped apricots in base of the yellow pepper.Drain softened bulghar wheat, reserve 1 tbs and use rest to fill the yellow pepper.Top with the FF soft cheese and grill for about 3 minutes until cheese has started to soften.

pray pan with lite oil spray.Add remaining chopped apricots and shallot, cook until softened.Add red wine vinegar, simmer.Add chopped dill season Serve peppers on a plate with the chutney.

For Bruschetta pray griddle pan with lite oil spray.Season bread with black pepper add to the pan with lime halves.Cook bread on both sides until golden.Mix FF mayonnaise with chopped coriander/cilantro.Place bread on a plate.

Mix reserved aubergine/egg plant mixture and bulghar wheat, spoon onto bread and top with the mayonnaise.Serve with griddled limes and garnish with basil leaves.

The programme also made an apricot tart which looked very nice but the recipe is not suitable for this list as it contained butter but if anyone wants a copy (it looked very easy to make)just e-mail me and I'll send it on to you.

Posted to fatfree digest by Maralyn <maralyn.olsen@...> on May 30, 1998

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