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Vegetarian stuffed peppers and how to make them like never before

13.Dec.2017

Challenge

In the name of vegetarian stuffed peppers 🙂

When fasting is concerned I always have a dilemma – what and how?

10 minutes PREPARATION

80 minutes COOKING

Easy PREPARE

6 PORTIONS

components

6-8 peppers for stuffing
1/2 of a leek
2 smaller onions (orange and/or white membrane)
1-2 garlic cloves
2 bigger fresh tomatoes for the filling + 2 bigger fresh tomatoes for the sauce
1 medium size avocado
a can of black beans (you can also use a can of red beans))
200 gr of sweet corn
250 gr of canned tomato + 1/2 l tomato juice
1/3 of a bowl of rice
one spoon of ground cumin
2 teaspoons of parsley
2 teaspoons of thyme
1/2 of a spoon of oregano
salt and pepper as you wish
1 vegetable stock cube (vegetarian)
2 spoons of honey

Instruction

Cut the onion into cubes. In a heated pot stew the onions and garlic on olive or some other type of oil.
Add sweet corn, blanched and in cubes chopped tomato (peel it previously).
Add black beans which you previously drained and cleaned from the can sauce.
Now it's time for cumin, salt, pepper and vegetarian vegetable stock cube. Mix it all together.
Add rice, avocado and in the end, parsley into the mixture and stew for 5 minutes.
With the finished filling stuff the peppers and arrange them in the baking pan.
Make the pepper dressing out of a combination of canned tomato and tomato juice with the addition of oregano, thyme, parsley and 2 spoons of honey. You can make the tomato juice out of 2 bigger tomatoes which you need to blanch, peel and mix in blender with the addition of a bit of water. Pour the dressing you made over the peppers so that they can sink into it.
Cover the baking pan with an aluminum foil and bake in the oven at 170°C for about 40 minutes with constant supervision.
For the last 10 minutes take off the foil and bake the peppers so that they can get a brown colour.
If you don't like vegetarian peppers, you can put mozzarella cheese over them and bake it like that in the oven.
For juicier peppers and more sauce add more tomato juice or water.

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

And spices

Nothing without rice and avocado

And in the end parsley…lot’s of them

And then it’s time to stuff peppers

OPTION 1

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.

OPTION 2

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 🙂