In the name of vegetarian stuffed peppers 🙂
When fasting is concerned I always have a dilemma – what and how?
With all the restrictions I have to deal with… Something like “There’s your fasting, now figure it out, what to prepare so that everyone can eat it.”
You have probably also had a situation where someone eats this, and someone that….and when you analyze what everyone eats and doesn’t eat…there’s no such thing that everyone eats.
So you have to invent something new. That means that another experiment is about to happen. And below you can read all about the success of this new experiment…
Ohhh…I can’t even tell you how many times I have made these peppers 🙂
How I made Mexican vegetarian stuffed peppers the Balkan way
At first I thought that since it’s my first time making them…that they will turn out to be a complete disaster.
But then…I had a “takeaway” request 🙂
This is what the option 1 looked like
What did I need?
Vegetables and fruit
All sorts of onions and garlic, parsley, thyme, oregano, tomatoes, hot pepper, and avocado.
And of course peppers…but to make it more interesting I bought them in different colours..
Now…while we are talking about fruit…that is, tomato…I didn’t know if I should use cherry or the regular one (oxheart). The best thing to do is to use the ones on the verge of becoming rotten because there is no real use in them being nice and round…
You also need to add ground cumin that you can buy in stores, black beans which you can find in better supermarkets, a little bit of rice, frozen sweet corn and a regular tomato can or tomato juice. And of course salt and pepper…and you can also use a vegetable stock cube
Step by step
Stew the onions… all three types
Then add sweet corn
Don’t forget to blanched tomatoes, peel them and cut in cubes
Black beans from the can, clean and drained, and a little bit of chopped hot pepper
Nothing without rice and avocado
And in the end parsley…lot’s of them
And then it’s time to stuff peppers
I arranged the vegetarian stuffed peppers in a casserole that can go into the oven and poured the tomato sauce over them to make them juicier. I used fresh tomato to make the sauce. Blanch 2 fresh tomatoes (or take 1/2 l of tomato juice), peel them, put in a blender, add a bit of water and make a puree…add parsley, thyme, oregano and of course 1-2 spoons of honey.
I covered them with foil and put in the oven to bake for about 40 minutes at 170°C. I baked them without foil for the last 10 minutes. You should of course always check on your oven before that 40th minute.
For those of you who do not want to fast, put mozzarella cheese or some other melted cheese over when the peppers are almost over so that the cheese melts a bit and dresses the peppers 🙂
How did the experiment go? Would it be enough to say that I made them again the next day? 🙂
The order was “vegetarian stuffed peppers to go”…
And this is what they look like as finished
They were really fantastic.
The meat wasn’t necessary at all 🙂
And in the end…Bon Appétit for old peppers with a new flavour