Green peppers with vegetable filling

Starter - Mexico

You'll need:

(For 4 persons)


large green peppers


diced red onion

2 tablespoons


1 tablespoon

fresh thyme, oregano and marjoram


laurel leaf

50 g

cooked cauliflower buds

50 g

cooked diced carrots

50 g

cooked peas (frozen peas can be used)


diced avocado


diced shallots

80 ml

olive oil

4 tablespoons


2 leaves

gelatine, soaked in cold water

1 portion

fresh cream

50 g

grated Parmesan cheese

Salt and pepper

Our tip

The green peppers can also be deep-fried, the skins removed and then filled, cooled and served. Of course, yellow or red peppers can also be used.


  • Step 1

    Half peppers and remove the core.

  • Step 2

    Place the half peppers in a saucepan and cover with water.

  • Step 3

    Add the onion, vinegar and herbs and cook for 5-6 minutes.

  • Step 4

    Pour off the water, place in an iced water bath and allow to drip for 5 minutes.

  • Step 5

    Season the mix of vegetables, avocado, shallots, vinegar and olive oil with salt and pepper.

  • Step 6

    Squeeze out the gelatine leaves, dissolve in 3 tablespoons of hot water, add to the mass, mix and fill into the cooled green pepper halves.

  • Step 7

    Place in the fridge for 30-35 minutes, portion onto a platter and serve with Parmesan and cream.