Pepper stuffed with rice salad

We find Marion Sauveur like every morning. This Wednesday, focus on an essential of our summer meals. 

The pepper ! It is a fruit from a botanical point of view, but it is cooked like a vegetable. We know it in different colors. The red is very soft and almost sweet. The yellow is rather soft and very juicy. The green is fruity and more crunchy. There are also purples and whites, which are slightly bitter. It is a question of variety but also of maturity. When not ripe, the pepper is green and when it ripens it turns yellow or red for example. 

The pepper is the big brother of the pepper. Both come from Central America and from the same shrub. It is their more or less spicy flavors that differentiate them. We always choose the pepper with the eyes, it must have a very shiny and smooth skin. You have to like it to put it in the pan. 

How do you cook it? 

Marion Sauveur suggests you stuff it. We start by cutting the caps of the peppers and removing the white parts and seeds. Then, the skin is removed to make them more digestible. It's very simple, we will grill the peppers in the oven for five minutes on each side on the grill position. When the skin is darkened, take them out of the oven and put them in a closed plastic bag for an hour. The skin will come off very easily, almost on its own, thanks to the humidity. During this time, we make a rice salad. We cook the rice, we cut the tomatoes in small cubes, we slice the red onions and we cut the olives into slices. We crumble the tuna. We mix the whole with a small vinaigrette made from olive oil and vinegar, a few sprigs of thyme, salt and pepper. It only remains to stuff the peppers with the rice salad and serve well chilled. 

The peppers go perfectly with this fresh salad. And it's very nice to be able to eat the contents and the container. 

Ingredients:

4 peppers

Feta cheese

3 ripe tomatoes

1 shallot

1 tsp. to s. capers

1 large teaspoon. to s. black olives

1.5 cups of white rice

1 can of tuna

Provence herbs

Olive oil

Balsamic vinegar

Salt pepper

1 chicken stock cube

Where can you eat stuffed peppers? 

In Hérault, Marion Sauveur recommends La Maison de Petit Pierre in Béziers. Authentic and sincere cuisine, this is what you will discover. Chef Pierre Augé makes traditional stuffed peppers, small peppers stuffed with sausage meat. They are tasty, delicious and tender. 

This is his grandmother's recipe.