Sweet peppers stuffed with brandade de Nîmes

Recipe

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About “Brandade de Nîmes”: This typical fish dish from the city of Nîmes, in the Languedoc Roussillon, is made of a refined salt cod puree. It is also known as “Cod Brandade”. The name comes from the Provençal word “brandado” meaning “things stirred”. Indeed, the Brandade’s success is mainly based on a very prolonged stirring of the ingredients. It is now very common to find tinned brandade, just as used in this recipe, but if you are motivated nad have a bit of time, then you can try my proper Brandade de Nîmes recipe, as my grand mummy makes it 😉

Ingredients

  • 4 red and/or yellow sweet peppers
  • 1 tin (100-150 g)  of “brandade de Nîmes”
  • 4 black olives
  • Provencal herbs

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How to proceed:

  • Preheat the oven (200°C).
  • Cut the top of the sweet peppers and deseed the lower part of the peppers.
  • Chop the top of the sweet peppers into small cubes, appart from the stalk.
  • Mix the brandade with the chopped pepper.
  • Stuff the peppers with the mixture. Add an olive on top of each pepper.
  • Spread some provencal herbs.
  • Bake in the oven for about 20 minutes.

Bon appétit !

Nutrition

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This recipe is very healthy so don’t be afraid to have some twice! It is also a very good source of fiber, vitamin A and vitamin C thanks to the sweet peppers.

Environment

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This recipe generates low greenhouse gas emissions. The only inconvenient could be the peppers. Depending on how they have been grown (in a greenhouse or not, organically or not, etc.), their impact may change by 3 to 4 folds. Try to read the labels as much as possible when you buy your fruit and vegetable in order to know the “story” of the product.

Wine match

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With this recipe I recommend a wine that comes from the same region as the traditional Brandade de Nîmes: a rosé Costières de Nîmes from the Languedoc-Roussillon region.

Its light body will perfectly match our soft and smooth brandade. Its acidity will counter-balance the sweetness of the peppers, making it a perfect match for this summer dish.

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