olive oil red peppers pigeon basil (dried and fresh) garlic breadcrumbs mozzarella or goats cheese salt and pepper
1. Preheat the oven to 180ºC. Put some olive oil on your hands, smear the peppers then cook them in a shallow ovenproof dish for 10 minutes. Remove to cool.
2. Cut the skinned pigeon breast into small chunks and fry in a splash of olive oil, some dried
basil and chopped garlic until part cooked.
3. Dice the cheese into similar size pieces to the pigeon, place in a bowl with the breadcrumbs and transfer the pigeon. Add another good sprinkling of dried basil and a grind of salt and pepper. Mix well.
4. Using a sharp knife, carefully slit open the cooled peppers from stalk to point on one side only. With a teaspoon, remove the seeds near the stalk. Holding them open, place your game and cheese mixture inside.
5. Return the stuffed peppers to the oven for a further 10 minutes or so to brown. Serve immediately with finely chopped fresh basil on top.
Use long peppers (above) as they are much sweeter. Its easier to remove the seeds once they have been cooked. Avoid splitting them by gently teasing them open. If you have any stuffing left over, cook it separately on tin foil and add it when you serve. You can use either mozzarella or goats cheese, or both.
The rest of this article appears in 24 January issue of Shooting Times.
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