Filled Sweet Pepper Boats with Leftover Veggies

Written by nadjaelli

Hey everyone,

today I posted a picture of filled sweet peppers on the instagram feed of the Foodstand. I made them to make sure that my veggie leftovers would still be used before spoiling. I added 6 different vegetables to the filling, which ended up to be reaaally tasty. Check out a pic below:

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For the filled sweet pepper boats with leftover veggies you need:

  • 2 sweet peppers
  • 1/2 eggplant
  • 1/3 chinese cabbage
  • 1/2 cup of corn
  • 2 medium sized tomatoes
  • 1 big garlic clove
  • 1 big onion
  • 1 table spoon of vegetable spice/broth
  • 1 tea spoon of sweet pepper spice
  • a drizzle of balsamic vinegar
  • EDIBLE: fresh lettuce by the side with balsamic vinegar
  • Note: #nofoodwaste recipes live from variety and whatever you have left in your fridge, therefore you can of course also use other ingredients for the filling such as mushrooms, leek or brokkoli.

Start cutting the garlic and the onion into very small pieces and start frying them on medium fire in a pan for about 7 minutes.

Start preheating the oven to 180° Celcius.

Cut the eggplant, the chinese cabbage and the tomatoes into very small pieces. Then, firstly add the eggplant pieces to the pan with the garlic and onions and fry it for 7 minutes on medium fire. Afterwards, add the tomato pieces and the Chinese cabbage pieces to the pan together with the corn and fry them all together for another 10 minutes. During frying, add the vegetable spice to the mixture and keep on stirring. Once, all veggies seem well fried add the drizzle of balsamic vinegar to the mixture and stirr one last time. Let the pan cool down.

Cut the 2 sweet peppers in half, so that you get 4 sweet pepper halves. Put the sweet peppers on a baking sheet or in a baking form. Now add the veggie filling from the pan into each of the sweet pepper halves.

Put the 4 filled sweet pepper halves/boats in the oven and bake them for about 15 minutes at 180° Celcius. The sooner you take them out, the more crispy and raw the sweet peppers of course still are.

Once baked, taked the boats out and serve them on an edible salad bed refined with balsamid vinegar and a glass of red wine.

Enjoy and CARPE DELI! 🙂

PS: if you have filling left then you can nicely eat it with toast for lunch or dinner.

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