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Difference between revisions of "Piperki palneni postni (Vegetable stuffed peppers)"
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Pre-heat the [[Oven|oven]] to 200°C [400°F - gas Mark 6] | Pre-heat the [[Oven|oven]] to 200°C [400°F - gas Mark 6] | ||
===Method=== | ===Method=== | ||
| − | # Heat the [[Oil|oil]] in a large pan to a medium heat and add the [[Onion|onion]], [[Carrots|carrots]], [[Celery|celery]], [[Potato|potato]] and [[garlic]]. | + | # Heat the [[Oil|oil]] in a large pan to a medium heat and add the [[Onion|onion]], [[Carrots|carrots]], [[Celery|celery]], [[Potato|potato]] and [[Uses::Garlic|garlic]]. |
# Sauté, stirring often, for about 10 minutes. | # Sauté, stirring often, for about 10 minutes. | ||
# Add the [[Tomatoes|tomatoes]] and the seasonings, and cook for a further 10 minutes, stirring from time to time. | # Add the [[Tomatoes|tomatoes]] and the seasonings, and cook for a further 10 minutes, stirring from time to time. | ||
Revision as of 19:27, 18 March 2012
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Piperki palneni postni (Vegetable stuffed peppers) - about this recipe
These Bulgarian stuffed peppers come with a yoghurt sauce.
Servings
Makes 8 stuffed peppers
Ingredients
- 150 ml oil
- 1 large onion, finely chopped
- 3 medium carrots, scraped and finely chopped
- 1 stick of celery, cut into moons
- 1 large potato, peeled and finely chopped
- Uses::Garlic to taste, crushed
- 3 tomatoes, peeled and chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons parsley, finely chopped
- 125 g feta or haloumi, crumbled or grated
- 8 medium-large peppers, top sliced off and seeds and veins removed (reserve the top)
- 150 ml water or vegetable stock
For the sauce
- 150 ml yoghurt
- 2 eggs, beaten
- 1 tablespoon flour
- ¼ teaspoon black pepper
- 1 tablespoon of paprika (Hungarian)
Mise en place
Pre-heat the oven to 200°C [400°F - gas Mark 6]
Method
- Heat the oil in a large pan to a medium heat and add the onion, carrots, celery, potato and garlic.
- Sauté, stirring often, for about 10 minutes.
- Add the tomatoes and the seasonings, and cook for a further 10 minutes, stirring from time to time.
- Stir in the parsley and cheese, cook for a further 5 minutes and then remove from heat, setting aside for 10 minutes to cool a little.
- Meanwhile, spoon the mixture into the peppers and replace the tops.
- Put the peppers into a large casserole dish, standing upright and pour in the stock or water.
- Cover the dish and bake for 45 minutes.
- I used an old potato with the base cut flat to support the peppers whilst they cooked.
- While the peppers are cooking, make the sauce by combining all the ingredients in a bowl.
- When the 30 minutes cooking time is up, pour the sauce over the peppers.
- Carry on cooking until the sauce has thickened and turned golden.
- Serve immediately.
Serving suggestions
Serve with salad and potatoes and/or rice.
Variations
You can this mixture to stuff other vegetables, eg 8 medium-large tomatoes, 8 medium courgettes, 10-12 artichoke hearts or even portobello mushrooms.
Chef's notes
Not having any celery, I used a large bunch of leaves from my cutting celery - I also added plenty of fresh basil too. Following Delia's advice of years ago, I used crème fraiche instead of yoghurt because it is far less likely to split when heated. I would reduce the salt if you are using halloumi cheese or if the stock you are using is already fairly salty. This recipe was a great chance to use lots of Annabelle's lovely dark and nutty olive oil, pressed from here own plantation - second pressing. The sauce turned into a sort of cement. It tasted really nice but was rather odd!
