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Cooking at Home: Stuffed Peppers & Terrazas Malbec

Colourful, flavour-packed stuffed peppers are ideal for a Mediterranean-style supper. While a little more time indulgent, these are simple, filling, vegetarian and delicious. Accompanied with Terrazas Malbec, it may become a regular staple in your repertoire.

 

INGREDIENTS

  • 150g white rice
  • 100g chickpeas
  • 4 cherry tomatoes, washed, dried and diced
  • 75g red quinoa
  • 75g feta cheese, strained and cubed
  • 1 large avocado, peeled and sliced
  • 2 large red peppers
  • 2 tbsp oil
  • 1 handful of your choice of herb mix – we like mint, parsley and chives
  • Salt and pepper

Sauce

  • 1 white onion
  • 1 tin of chopped tomatoes
  • 1tbsp tomato purée
  • 500g cherry tomatoes
  • 2tbsp oil
  • Salt and pepper

 

METHOD

Preheat the oven to 180°C.

Cook the rice and the quinoa before draining and setting aside.

Dice the onion and cherry tomatoes for the sauce. Heat the oil in a pan and sauté the onion until golden brown. Add the tomatoes, purée and seasoning and cook for 5-7 minutes.

Add in the tinned tomatoes, stir well and then leave under a low heat to summer for around 15 minutes, before removing from the heat and setting aside.

Slice the peppers in half lengthways and remove the seeds. In a bowl mix the rice and quinoa, add the chickpeas and then the tomato sauce before combining well.

With your peppers on a baking tray, fill them up with the rice mix, season to taste and then drizzle with oil. Place them in the top of the oven to cook for around 40 minutes until there slightly browning on the edges.

Once removed from the oven, top with the feta, diced tomato and avocado slices and then sprinkle with your fresh herb mix before serving.