Peppers stuffed with peas, Chinese cabbage, lettuce, and cherry tomatoes are a delicious accompaniment to tofu, bramata corn, rice, or pasta. Once prepared, they can be stored tightly sealed in the fridge and reheated in the oven.
Why do peppers come in different colours?
The colour of the peppers depends on the variety. Initially, chillies are always green. As they ripen, the vegetable acquires yellow, orange, red, or even dark shades, as do the different flavours. Green chilli peppers have a somewhat bitter taste, yellow ones are fruitier, and red ones have an almost sweetish aroma.
Their positive effects on the immune system and metabolism are well known, as is their high vitamin C content. Thanks to their low fat, carbohydrate and calorie content, chilli peppers help with weight loss.
Peppers stuffed with vegetables
Ingredients for four stuffed chillies:
- Coloured peppers
- Half a Chinese cabbage or lettuce
- 300 g green peas
- Half a box of coloured cherry tomatoes
- 1 spring onion
- Dried or fresh parsley
- Oregano
- Ground rosemary
- Soya sauce or fine pizza seasoning
- Dried chilli peppers
- Sea salt
For garnish:
- 500 g Bramata corn
- Olive oil (Tip: mix with a dash of brown grappa or whisky if desired. Alcohol evaporates and there is less to no splattering when sautéing or frying.
- A few strips of Parmesan cheese cut with a peeler or vegan hard cheese
Preparation:
- Wash the chilli peppers well (possibly with cold vinegar water and rinse well) and dry.
- The chilli peppers can be halved or filled whole. Remove the stalk and hollow them out.
- Wash the Chinese cabbage or lettuce, dry well and cut into strips.
- Wash, dry and slice the cherry tomatoes.
- Briefly pre-cook the peas in sea salt water.
- Trim the spring onions, wash and slice into rings.
- Sauté the spring onion in a wok with a bit of olive oil. Briefly simmer the pre-cooked peas and cherry tomatoes. Add a little rosemary, oregano, chilli pepper and parsley. Add pizza seasoning and/or soya sauce to taste. Stir in the Chinese cabbage or lettuce. Simmer for a further three minutes, then remove from the heat.
- Two slices of Parmesan cheese should cover the base of the pepperoni. Then, add the drained vegetables and cover again with slices of Parmesan cheese. Brush the gratin dish with olive oil and add a few drops of brown grappa to the bottom.
- Place the stuffed peppers in a oven (220° fan or U/O heat) on the lower-middle shelf. Switch to bottom heat 200° or pizza setting 200° and bake for about 20-30 minutes.
Bramata corn
- Boil 2.5 dl water with 1 tbsp heaped sea salt and some chilli flakes.
- Add 500 g bramata corn and 3 tbsp olive oil. Stir and simmer on a low heat for five minutes. Add a little parmesan to taste. Stir vigorously.
- Empty the bramata corn into a small gratin dish and place in the oven.
- Bramata sweetcorn biscuits
- Prepare the sweetcorn in advance as sweetcorn biscuits: Boil water with a little less salt when preparing. Stir in 4 tbsp olive oil and plenty of Parmesan (at least 1 pack of grated Parmesan). Leave to cool slightly and spread out on a baking tray lined with baking paper. Top with sliced olives, capers and sliced cherry tomatoes. Cut into pieces and brush with olive oil. Bake in the oven at 220° until golden brown.
Baked or fried, well-seasoned tofu slices, rice or pasta also go well with the stuffed peppers.
