If you love hot sauce, and you’re mad for stuffed peppers then this is the dish for you.
Showcasing the Singularity Sauce Co. hot sauces, this vegetarian recipe is a great snack, or can also make the perfect starter or side to accompany a smaller main meal.
To show us how to incorporate the sauce into home cooking, we’ve teamed up with local chef Craig Byiers who runs Sneap, an Aberdeen-based hospitality business, to create a range of dishes using the hot sauce.
See his recipe for the capsicum with bulgar wheat, orange, pomegranates and reapers oranges & pomegranates sauce below.
- 1 red pepper
- 100g couscous/bulgarwheat
- 1 lime
- 1 vegetable stock cube
- 5g chopped coriander
- 5g chopped flat parsley
- quarter pomegranate
- 1 x orange
- 2ml reapers oranges & pomegranates (to taste)
- Slice the top from a red pepper (yellow or orange will also work), douse in olive or rapeseed oil, season inside and out, and then put in a 180 degree celcius pre-heated oven on a suitable tray for around 12-15 mins.
- Meanwhile make the stuffing by combining bulgar wheat or couscous, parsley, coriander and pomegranates with some orange zest and freshly squeezed juice.
- Mix a half teaspoon of reapers, oranges and pomegranates sauce (or to your taste) and stuff the baked pepper with the mix.
- Generally if you are preparing a couscous mix, combine twice the volume of stock to weight of couscous, so 200ml of hot vegetable stock to 100g of couscous. Incidentally, bulgar wheat and couscous are both derivatives of durum wheat.
- Serve with a drizzle of orange and oil, a sprinkle of sea salt, some chopped parsley, coriander and a wedge of orange.