Ingredients
| 65g buckwheat | |
| 2 King Sweetie peppers | |
| oil, to drizzle | |
| 400g fresh tomatillos (or around 400g tinned tomatillos – that’s ½ can of Tio Pablo brand tomatillos) | |
| 1 green capsicum | |
| 1 green chilli | |
| 3 spring onions | |
| a good handful of coriander, roughly chopped | |
| 2 cloves garlic | |
| 1 egg | |
| 1 ear of corn, husk removed | |
| 100g pizza-style (low moisture) mozzarella, grated | |
| 100g feta, crumbled |
Over the last few years I’ve noticed that fresh tomatillos are increasingly available. With their beautiful papery skins they look similar to cape gooseberries, although larger in size and a vibrant green. They are slightly tart and crisp like an apple when eaten raw, but mellow when cooked. If you are able to get some fresh ones, remove the skins and rinse off the sticky residue on the fruit. If you use tinned tomatillos (which is what I did) use the equivalent weight. I often make a double batch of the salsa verde and use the rest for tacos or over fish.
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Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Put the buckwheat in a pan, cover with water and season well. |
| 3. | Bring up to a simmer and cook for 10 minutes. Drain, rinse and drain again. Set aside. |
| 4. | Cut the King Sweeties in half lengthwise keeping their stems on. |
| 5. | Remove the seeds, put onto a baking sheet, cut-side down, drizzle with oil and bake for 10 minutes to soften slightly. |
| 6. | Remove from the oven and allow to cool. |
| 7. | Put the tomatillos (if using fresh), green capsicum and green chilli onto a separate tray, pricking the chilli a few times with the tip of a knife so it doesn’t explode in the oven. |
| 8. | Roast until the skins are blackened, approximately 20-30 minutes. |
| 9. | Remove and cover the capsicums and chilli, then when cool enough to handle remove the skin and seeds. |
| 10. | Put into a food processor or blender with the cooked tomatillo (or drained tinned tomatillos) and blitz with 2 roughly chopped spring onions, the coriander and garlic. |
| 11. | If you think the salsa looks too thick, add a little water to the mix. Pour into a large baking dish. |
| 12. | Put the egg in a bowl and lightly beat. Cut the kernels from the corn cob and add to the bowl. |
| 13. | Finely slice the remaining spring onion and add to the bowl with the buckwheat and most of the cheeses, reserving a small amount to add on top. |
| 14. | Mix well and season generously with salt and pepper. |
| 15. | Gently stuff evenly into the peppers and top with the reserved cheese. |
| 16. | Put the stuffed peppers into the baking dish with the tomatillo sauce and bake for 30-35 minutes or until heated through and the top is golden. |
| 17. | VEGAN |
| 18. | Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and set aside for 15 minutes before using). |
| 19. | Use vegan cheese. |
Recipes & food styling Ginny Grant Photography Aaron McLean Styling Jessica Crowe