Peppers with a ‘Hat’

1 comment

When I removed these stuffed peppers from the oven, they seemed to be wearing a hat! This is where the name of this recipe comes from, made with some leftovers I had to use. The result was good, the interior of the stuffing is nice and compact, so that you can slice them :-).  They’re the last of the season, so let’s take a chance and gorge ourselves!

2 small yellow bell peppers
1 small zucchini
1 / 2 carrot
1 / 4 red onion
60 gr of soy ricotta cheese
1 teaspoon of cornstarch
parsley, to taste
2 tablespoons of bread crumbs
e.v.o. oil to taste

Empty the peppers, cut the top end that will be the “hat”. Blend the ricotta cheese with vegetables, all raw with a little olive oil. Add a teaspoon of cornstarch, which will keep the stuffing compact. Add salt and peppercorn. Stuff the peppers and sprinkle with bread crumbs. Turn the oven on to 180°C, place everything on baking sheet, the two peppers and their “hats”, just alongside, not on top of them, otherwise they won’t get a nice crust. A trickle of oil on top, and then in the oven for about 50 minutes. If you want to speed up the cooking time, you can do it: first blanch the whole peppers for about ten minutes, then empty and stuff them – you’ll save time. We liked them a lot… and you can indulge, stuffing them with bread, tofu, vegetables, I mean, for sure you’ve got a lot of imagination ! 🙂 🙂

…Here is the inside:)

Chef: Rossella from VeganBlog

  1. saffron 10 October 2011 at 06:15

    excellent! stuffed peppers are like patties and no-meat balls… recipes are virtually thousands!

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network