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.


  • 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.