Recipe - Stuffed Peppers And Bruschetta

4 One half ounce Ready to eat dried apricots
4 ounce Bulghar wheat
1 Red pepper
1 Yellow pepper
1 Eggplant
3 Cloves garlic
1 Banana shallot
2 tablespoon Chopped fresh basil plus
leaves to garnish
1 Thick slice bread
2 ounce Goats cheese; but try ff
soft type cheese
1 tablespoon Red wine vinegar
1 tablespoon Fresh dill
1 Lime cut in half
3 tablespoon 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 34 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 58 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 email me and I'll send it
on to you.
Posted to fatfree digest by Maralyn maralyn.olsen@virgin.net on May 30,
1998