Green peppers with vegetable filling

Starters

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.

5/5

Steps

  1. Half peppers and remove the core.
  2. Place the half peppers in a saucepan and cover with water.
  3. Add the onion, vinegar and herbs and cook for 5-6 minutes.
  4. Pour off the water, place in an iced water bath and allow to drip for 5 minutes.
  5. Season the mix of vegetables, avocado, shallots, vinegar and olive oil with salt and pepper.
  6. Squeeze out the gelatin leaves, dissolve in 3 tablespoons of hot water, add to the mass, mix and fill into the cooled green pepper halves.
  7. Place in the fridge for 30-35 minutes, portion onto a platter and serve with Parmesan and cream.

Ingredients

  • 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 gelatin, soaked in cold water
  • 1 portion fresh cream
  • 50 g grated Parmesan cheese
  • Salt and pepper
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