Green peppers with vegetable filling


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.



  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.


  • 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