Piperki palneni postni (Vegetable stuffed peppers)
- 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
- 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 Halloumi cheese, 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 yogurt
- 2 eggs, beaten
- 1 tablespoon flour
- ¼ teaspoon black pepper
- 1 tablespoon of paprika (Hungarian)
- Preheat the oven to 200°C [400°F - gas Mark 6]
- 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.
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 yogurt because it is far less likely to split when heated.
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!
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