Ingredients
- ½ red pepper, deseeded and cut in half
- ½ yellow pepper, deseeded and cut in half
- a few cherry tomatoes
- ½ red onion, sliced
- handful of dried orzo
- 100 ml passata
- 1 teaspoon smoked paprika
- pinch of dried chilli flakes
- olive oil
- salt and pepper
Pan-fry the pepper strips skin-side down in a dry pan over a medium heat for about 5 minutes until charred, adding the cherry tomatoes about halfway through.
Season with salt and pepper, add the red onion and a splash of olive oil then fry for a few more minutes.
Turn the peppers charred-side up then add the orzo, passata, paprika, chilli flakes and a splash of water. Simmer for 5–10 minutes until the orzo is cooked, stirring occasionally.
Method
This is another recipe from Miguel Barclay's estimable "one pound Vegan" meals. Charred peppers are a favourite with everyone, even if Daughters 2 and 3 don't like them when they still resemble tomatoes (don't ask). The method of cooking the Orzo on the passata and juice from the peppers is new to me, but effective and simple which is always good. A good one for a meat free Monday of course.
As with all Barclay's recipes the quantity is for one person, so multiply away and add common sense where needed...