Filled Peppers with Vegetables

Filled Peppers with Vegetables
piperka
Light lunch or dinner … time of preparation: 1hour and easy.                               

Ingredients: for 4 people

2 peppers per each person, if they are larger than 1 pepper,
1 waist leeks,
5.2 oz (150 g) bacon / pancetta,
2 to 3 zucchini,
7 oz (200 g) of corn,
2 cloves garlic,
1 tablespoon chopped parsley

depending on taste, salt and pepper,
1 small hot peppers,
½ teaspoon Italian spices (rosemary,oregano, thyme),
3.5 oz (100g) grated cheese (Cheddar, Gouda, Emmental, parmesan),
each pepper per 1 egg.
You can still add: 7 oz (200 g) of cooked beans,7 oz (200 g) of finely chopped mushrooms.

Preparation:

First wash the peppers, cut the caps and clean them from seeds and veins. For these purpose is the best you have baburs, if not, use what you have. Bake them in the oven only to be small soft and slightly browned. Allow them to cool.
Peppers should stand upright, if by any chance I can, very gently cut the lower part for the reason not to overthrow.
If you use any other peppers, then you just wash and dry, and very few of them bake, just to get soften.
In a pan put the finely chopped smoked bacon or pancetta and add a few drops oil and fry, add to it chopped leeks, if you do not like, then add the head shallots or ordinary garlic and fry until get sweet taste and if it is only a leek, get only soften, add finely chopped scallops of pepper, if you do not have them, then cut one to two whole peppers (depending on size), a small hot peppers and fry only a little soft, if you add the mushrooms, chop them finely and add them and fry until the water start to boil and finally add finely chopped two or three young zucchini and fry only and get soft, a few minutes at the end you add corn (I used frozen) and fry just to warm up and eventually you can add  the beans (I did not) and all mix together.
Add salt, pepper to taste, add Italian spices and leave to get cooled.
In chilled mixture add grated cheese and chopped parsley and mix well. If you are using baburs, fill them with a mixture, which is cooled, but not all the way to the top, leave little space just to break by one egg on the top, but you do not allow to run the egg whites from the peppers.
I used the mini Baburs and I used the eggs of quail, I had only two eggs, other peppers were without eggs.
If you use the horns peppers, then cut in the middle of them only with one hand, spread them with fingers and make as small boats and fill them with a mixture, in a mixture make small hole, or greater and broke the egg in it, egg fry especially and just put over the filled peppers before serving.
The filled peppers, sprinkle with a little grated cheese, egg and a little salt pepper and back in the oven, which allows the heated to 347 ºF (175 ° C) and bake only until he egg does not bake. If you want, you can sprinkle with cheese only when the egg bake, return back in the oven to cheese melts. Before serving sprinkle with finely chopped parsley.
Enjoy !!!

Serving: Instead of beans you can add cooked long grain rice (jasmine, basmati ..) or quinoa, barley …. The amount of mixture for filling a lot depends on the size of pepper you will use.

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