👨‍🍳 作り方

1. 1

   Preheat oven to 200°C (400°F).

   💡 プロのコツ: Ensure oven is fully preheated before placing peppers inside.
2. 2

   Boil the diced potatoes and swede in salted water until tender, about 15-20 minutes. Drain well.

3. 3

   While vegetables are boiling, sauté the chopped onion in butter in a frying pan over medium heat until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Crumble the haggis into the frying pan with the onions and garlic. Cook, breaking it up with a spoon, until browned and heated through, about 5-7 minutes.

5. 5

   Add the drained potatoes and swede to the pan. Mash lightly with a fork and mix with the haggis mixture. Stir in vegetable stock, chopped parsley, salt, and pepper. Cook for a further 2-3 minutes until the mixture is well combined and slightly thickened.

6. 6

   Brush the inside and outside of the hollowed-out bell peppers with olive oil. Place them upright in a baking dish.

   💡 プロのコツ: Using a baking dish helps the peppers stand steady.
7. 7

   Generously stuff each pepper with the haggis and neeps mixture. Cover the baking dish with foil.

   💡 プロのコツ: Pack the filling in firmly but don't overstuff.
8. 8

   Bake for 30 minutes, then remove the foil and bake for another 10 minutes, or until the peppers are tender and slightly charred.

9. 9

   Serve hot, perhaps with a dollop of whisky sauce or a side of gravy.

   💡 プロのコツ: Allow to cool slightly before serving for easier handling.