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| − | [[Image:Piperki palneni postni (Vegetable stuffed peppers) recipe.jpg|thumb|300px|right|Piperki palneni postni (Vegetable stuffed peppers)]] | + | {{recipesummary |
| + | |ImageComment = Peppers and mushrooms with the rather odd looking, but nice tasting solidified sauce | ||
| + | |Servings = Makes 8 stuffed [[Peppers|peppers]] | ||
| + | |Difficulty = 2 | ||
| + | |TotalTime = 1 hour 45 minutes | ||
| + | |PrepTime = 30 minutes | ||
| + | |CookTime = 1 hour 15 minutes | ||
| + | |Image = [[Image:Piperki palneni postni (Vegetable stuffed peppers) recipe.jpg|300px]] | ||
| + | }} | ||
| + | |||
| + | [[Image:Piperki palneni postni (Vegetable stuffed peppers) ready for the oven.jpg|thumb|300px|right|Peppers stuffed and mushrooms topped - ready for the oven]] | ||
| + | [[Image:Piperki palneni postni (Vegetable stuffed peppers) stuffing mixture ready.jpg|thumb|300px|right|The stuffing mixture - cooked, ready to stuff the peppers]] | ||
| + | [[Image:Piperki palneni postni (Vegetable stuffed peppers) stuffing mixture.jpg|thumb|300px|right|The stuffing mixture - just before the cheese goes in)]] | ||
| + | [[Image:Piperki palneni postni (Vegetable stuffed peppers) the ingredients.jpg|thumb|300px|right|(Most of) the ingredients for Piperki palneni postni (Vegetable stuffed peppers)]] | ||
==Piperki palneni postni (Vegetable stuffed peppers) - about this recipe== | ==Piperki palneni postni (Vegetable stuffed peppers) - about this recipe== | ||
These Bulgarian stuffed [[Peppers|peppers]] come with a [[Yoghurt|yoghurt]] [[Sauce|sauce]]. | These Bulgarian stuffed [[Peppers|peppers]] come with a [[Yoghurt|yoghurt]] [[Sauce|sauce]]. | ||
| − | ===Servings=== | + | ===[[Servings]]=== |
Makes 8 stuffed [[Peppers|peppers]] | Makes 8 stuffed [[Peppers|peppers]] | ||
===Ingredients=== | ===Ingredients=== | ||
| − | |||
* 150 ml [[Oil|oil]] | * 150 ml [[Oil|oil]] | ||
* 1 large [[Onion|onion]], finely chopped | * 1 large [[Onion|onion]], finely chopped | ||
* 3 medium [[Carrots|carrots]], scraped and finely chopped | * 3 medium [[Carrots|carrots]], scraped and finely chopped | ||
| + | * 1 stick of [[celery]], cut into moons | ||
* 1 large [[Potato|potato]], peeled and finely chopped | * 1 large [[Potato|potato]], peeled and finely chopped | ||
| − | * [[Garlic]] to taste, crushed | + | * [[Uses::Garlic]] to taste, crushed |
* 3 [[Tomatoes, peeled|tomatoes, peeled]] and chopped | * 3 [[Tomatoes, peeled|tomatoes, peeled]] and chopped | ||
* 1 teaspoon [[Salt|salt]] | * 1 teaspoon [[Salt|salt]] | ||
| − | * ½ | + | * ½ teaspoon [[Ground black pepper|ground black pepper]] |
* 2 tablespoons [[Parsley|parsley]], finely chopped | * 2 tablespoons [[Parsley|parsley]], finely chopped | ||
* 125 g [[Feta|feta]] or [[Haloumi|haloumi]], crumbled or [[Grated|grated]] | * 125 g [[Feta|feta]] or [[Haloumi|haloumi]], crumbled or [[Grated|grated]] | ||
| Line 24: | Line 36: | ||
* 2 [[Eggs|eggs]], beaten | * 2 [[Eggs|eggs]], beaten | ||
* 1 tablespoon [[Flour|flour]] | * 1 tablespoon [[Flour|flour]] | ||
| − | * ¼ | + | * ¼ teaspoon [[Black pepper|black pepper]] |
| − | * | + | * 1 tablespoon of [[Paprika|paprika]] (Hungarian) |
| + | ===[[Mise en place]]=== | ||
| + | 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 [[Uses::Garlic|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 [[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. | ||
# Stir in the [[Parsley|parsley]] and [[Cheese|cheese]], cook for a further 5 minutes and then remove from heat, setting aside for 10 minutes to cool a little. | # Stir in the [[Parsley|parsley]] and [[Cheese|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|peppers]] and replace the tops. | # Meanwhile, spoon the mixture into the [[Peppers|peppers]] and replace the tops. | ||
| − | # Put the [[Peppers|peppers]] into a large [[Casserole dish|casserole dish]], standing upright and pour in the water. | + | # Put the [[Peppers|peppers]] into a large [[Casserole dish|casserole dish]], standing upright and pour in the [[stock]] or water. |
| − | # Cover the dish and [[Bake|bake]] for | + | # Cover the dish and [[Bake|bake]] for 45 minutes. |
| + | # I used an old potato with the base cut flat to support the peppers whilst they cooked. | ||
# While the [[Peppers|peppers]] are cooking, make the [[Sauce|sauce]] by combining all the ingredients in a bowl. | # While the [[Peppers|peppers]] are cooking, make the [[Sauce|sauce]] by combining all the ingredients in a bowl. | ||
# When the 30 minutes cooking time is up, pour the [[Sauce|sauce]] over the [[Peppers|peppers]]. | # When the 30 minutes cooking time is up, pour the [[Sauce|sauce]] over the [[Peppers|peppers]]. | ||
| Line 43: | Line 56: | ||
Serve with [[Salad|salad]] and [[Potatoes|potatoes]] and/or [[Rice|rice]]. | Serve with [[Salad|salad]] and [[Potatoes|potatoes]] and/or [[Rice|rice]]. | ||
===Variations=== | ===Variations=== | ||
| − | You can this mixture to stuff other [[Vegetables|vegetables]], eg 8 medium-large [[Tomatoes|tomatoes]], 8 medium [[Courgettes|courgettes]] | + | You can this mixture to stuff other [[Vegetables|vegetables]], eg 8 medium-large [[Tomatoes|tomatoes]], 8 medium [[Courgettes|courgettes]], 10-12 [[Artichoke hearts|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! | ||
[[Category:Recipes|Piperki palneni postni (vegetable stuffed peppers)]] | [[Category:Recipes|Piperki palneni postni (vegetable stuffed peppers)]] | ||
[[Category:Accompaniments|Piperki palneni postni (vegetable stuffed peppers)]] | [[Category:Accompaniments|Piperki palneni postni (vegetable stuffed peppers)]] | ||
Revision as of 18:54, 29 May 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!
