Haggis and Neeps Stuffed Peppers
A modern twist on a Scottish classic, where the traditional haggis, neeps (turnips), and tatties (potatoes) are combined and used as a flavorful stuffing for roasted bell peppers.
🧂 Ingredients
- 4 whole Large bell peppers(any color, tops cut off and seeds removed)
- 300 g Haggis(vegetarian haggis can be substituted)
- 200 g Potatoes(peeled and diced)
- 200 g Swede (Rutabaga)(peeled and diced)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Butter
- 100 ml Vegetable stock
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat oven to 200°C (400°F).
💡 Tip: Ensure oven is fully preheated before placing peppers inside. - 2
Boil the diced potatoes and swede in salted water until tender, about 15-20 minutes. Drain well.
- 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
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
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
Brush the inside and outside of the hollowed-out bell peppers with olive oil. Place them upright in a baking dish.
💡 Tip: Using a baking dish helps the peppers stand steady. - 7
Generously stuff each pepper with the haggis and neeps mixture. Cover the baking dish with foil.
💡 Tip: Pack the filling in firmly but don't overstuff. - 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
Serve hot, perhaps with a dollop of whisky sauce or a side of gravy.
💡 Tip: Allow to cool slightly before serving for easier handling.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of whisky to the haggis mixture while cooking.
- ✓Ensure the vegetables are well-drained to prevent a watery filling.
- ✓If you prefer a softer pepper, you can par-boil them for 5 minutes before stuffing.
🔄 Variations
- Add a handful of grated cheddar cheese to the filling for a cheesy crust.
- Incorporate other root vegetables like carrots or parsnips into the mash.
- Serve with a side of whisky cream sauce for an extra touch of Scottish flavor.