Sweet peppers stuffed with brandade de Nîmes

Sweet peppers stuffed with brandade de Nîmes

Tuesday May 4th, 2010 1 By Marion

Recipe

recipe_info_stuffed_peppers

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

brandde
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

nutritional_label_stuffed_peppers
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.

CategoryFood
TagsLanguedoc Light & Healthy

About The Author

[ENGLISH] My name is Marion Barral and I am passionate about food, wine, sports and photography. Originating from a wine-growing family in the Languedoc (South of France), I studied Agronomic Science in Paris (AgroParisTech). After having worked in the wine trade in the UK, I now travel the world selling wines from the South of France. This allows me to come back to my roots while giving me the opportunity to discover other countries, cultures and languages. This is something I try to share with you in my blog :-) [FRANCAIS]Je m’appelle Marion Barral et je suis passionnée par le vin, l’alimentation, le sport et la photo. Je suis fille de vigneron dans le Languedoc et ingénieur agronome (AgroParisTech). Après avoir travaillé dans le secteur du vin au Royaume-Uni, je parcours le monde pour vendre du vin du sud de la France. En plus d’un retour aux sources, cela me permet de découvrir d’autres pays, langues et cultures. C’est ce que j’essaie de vous faire partager dans mon blog :-)

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