Chop the coriander coarsely. In a large bowl, combine the cheese, peppers, spring onions, garlic, coriander, and sambal oelek. Divide the mixture between 4 wraps, and cover each with another wrap. Cover with cling film and store in the refrigerator until use.
Mix the tomato and onion with the oil and vinegar. Season to taste with salt and pepper. Heat a small amount of oil in a skillet. Bake each quesadilla 5 minutes until the cheese has melted and wraps are crisp, flipping half-way. Cut into quarters and serve with tomato salsa. Sprinkle with any remaining coriander.
Cook the rice according to the package. Steam the broccoli for five minutes in salted water. Drain, and set aside. Heat the oil in frying pan, and cook the curry paste in it until it changes color. Add the mushrooms, corn, pepper, and eggplant, and stew 15 min. Add the broccoli and cook a further 3 min. on high heat. Season with salt and pepper and serve with the rice.
Preheat oven to 225C. Roast the peppers on a baking tray for 15-20 min. Put the peppers into a bowl and cover for 10 min. Reserve the liquid. Halve the peppers lengthwise, leaving the stems, remove the seeds, and peel the skins off two (remove the stems from those). Puree the pealed peppers with garlic, paprika, 2 T reserved liquid, 2 T olive oil, and pepper.
Cut the cheese into cubes and mix with the spring onions, oregano, and pepper. Fill the peppers with the cheese mixture, and drizzle the pepper sauce and remaining olive oil over it. Roast the peppers a further 15-20 min.
2014-02-23: I cut the tops off the peppers before roasting, and thus didn’t cut them lengthwise. I also had the remaining tops of 10 other peppers, so I roasted them, and used them for the pepper sauce, filling all six. I also used 3 spring onions rather than 1. Since they come in bunches of 9, why not? And since I don’t have a working blender at the moment, I simple chopped them as fine as I could. Since this doesn’t look like it would make enough filling for 4 peppers, much less 6, I also cooked up two cups of bulgur which I used as the first layer.
Preheat the oven to 190C. Remove the stem and seeds from the peppers and cut into thin strips. Mix with the tomatoes, spring onions, and chorizo. Season with salt and pepper. Divide mixture into 4-6 ramekins, and break an egg over each one. Place in center tray in oven, and bake 15-20 minutes. Serve with bread.
2013-06-04: Made this tonight, swapping a “Spanish” sausage for chorizo since I was blind and simply couldn’t find the chorizo at the grocery store. The end result was a bit meh. It was tasty, sure, but a bit watery, and the egg cooked into the ramekin was a bugger to clean.