Bottefara fetival at the weekend.. I was inspired by the whole event.
Bottefara Stuffed peppers.
First skin your peppers. Under a hot grill or in a hot oven or over a gas flame. Whichever method you chose cook until the skin has blackened. Put them into a plastic bag and let them cool. When cool the skin will peel off.
Finely dice half onion and half a chilli, a clove of garlic and about an inch of fresh ginger. Do the same with a small italian green pepper.
Fry the onions, garlic and ginger in about 2 tablespoons of olive oil.
Cook until they start to change colour, (golden not black!)
Add the chilli. stir a couple of times.
Then add the italian green pepper and cook it until it is not crunchy.
Next add the 6 small Bottefara (about 500g) diced up small, so they fall apart.
Mix in 1 diced tomato or 1 tablespoon of tomato juice, a little salt and a teaspoon of sweet ground red pepper .
Take off the heat and peel your peppers carefully, dry them off.
Spoon the filling into them and place into an oiled baking dish, pop into a preheated moderate oven for about 20mins.
Sprinkle with fresh chopped herbs or shavings of cheese.