Green peppers with vegetable filling
Starter - Mexico
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.
Half peppers and remove the core.
Place the half peppers in a saucepan and cover with water.
Add the onion, vinegar and herbs and cook for 5-6 minutes.
Pour off the water, place in an iced water bath and allow to drip for 5 minutes.
Season the mix of vegetables, avocado, shallots, vinegar and olive oil with salt and pepper.
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.
Place in the fridge for 30-35 minutes, portion onto a platter and serve with Parmesan and cream.