Its time for the best time of the year and how could it be complete with stuffed peppers and some amazing warm dessert to accompany it with.
Ready in 20 minutes
Serves 2 people
Tips
Can be served with any side salad.
Make sure the peppers are not completely cooked as it would get very soft to be plated.
Refine flour can be avoided and replaced with almond flour for a keto version.
Meat can be added to the filling to change into a non veg option.
Spice can be added according to preference.
Ingredients
2 bell peppers
½ TSP mixed herbs
To taste salt
½tsp pepper powder
1 tbsp refined flour
2tbsp Butter
3 tbsp Chopped onion
3tbsp chopped zucchini
½cup broccoli florets
100gms corn kernels
¼ cup pizza cheese
200ml milk
1 cup mixed green lettuce
1 no lemon
1tbsp olive oil
1tbsp chopped garlic
Preparation
In a non-stick pan melt 1tbsp butter and add refined flour, cook on low heat until it starts turning blonde or light golden.
Add milk and cook until the raw smell of the sauce disappears, adjust salt and pepper, and cook until it gets into a thick sauce consistency. Get it off the flame.
In a second saucepan heat water and blanch all vegetables except onions.
As soon as vegetables are blanched, transfer into an ice bath to instantly cool them.
Heat butter in a pan and let it brown to get a nice nutty flavour to the mix, add chopped garlic, onions and cook till translucent.
Add the blanched vegetables and toss well, add salt, pepper and herbs.
Add the white sauce to the mixture and cook well. Add cheese, saving some for the topping.
Cut open the cap of the bell peppers and scoop out the seeds.
Marinade with a lil butter and seasoning.
Pre-heat oven @ 180c , fill the mixture in the peppers and top with the saved cheese.
Bake for 15mins until peppers look 75% cooked.
In a bowl mix together lemon juice, olive oil, salt and pepper to make a dressing and dress the greens with it.
Serve the roasted peppers directly out of the oven with greens on-side.
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