Green peppers with vegetable filling

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

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.