Green peppers with vegetable filling
Starter - Mexico
You'll need:
2 | large green peppers |
1 | diced red onion |
2 tablespoons | vinegar |
1 tablespoon | fresh thyme, oregano and marjoram |
1 | laurel leaf |
50 g | cooked cauliflower buds |
50 g | cooked diced carrots |
50 g | cooked peas (frozen peas can be used) |
1 | diced avocado |
2 | diced shallots |
80 ml | olive oil |
4 tablespoons | vinegar |
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.
Preparation
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Step 1
Half peppers and remove the core.
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Step 2
Place the half peppers in a saucepan and cover with water.
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Step 3
Add the onion, vinegar and herbs and cook for 5-6 minutes.
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Step 4
Pour off the water, place in an iced water bath and allow to drip for 5 minutes.
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Step 5
Season the mix of vegetables, avocado, shallots, vinegar and olive oil with salt and pepper.
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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.
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Step 7
Place in the fridge for 30-35 minutes, portion onto a platter and serve with Parmesan and cream.