I'm not sure why, but whenever I hear "stuffed vegetables", I always think of some meat-packed filling. I guess it's because everyone I know prepares them that way. But this time I wanted to try something new and different from anything we've eaten before. I wanted to make some vegan or vegetarian stuffed vegetables, so after some research I came to a couple of recipes I found tempting and inviting. And here's the first one! I'm sure you will all like it, and it will certainly be a real treat for those who are on a vegan diet.
There are 2 good things about the preparation of this dish.
The first one is that you can make it both in the oven and on the stove top. I've tried it both ways and there is an insignificant difference in flavor. So, it's all on you and your actual possibilities.
The second good thing is that the pre-cooking time is lowered to 5-10 minutes only, as all you need to cook is some onions. The rest is just some quick chopping and grating.
As for the peppers, as I've mentioned in my first stuffed peppers recipe on this blog, I always use mild wax peppers for stuffing, rather than bell peppers or so. The same rule applies here as well. But that doesn't mean you can't use other kind of peppers instead!
Also, I have to say I've prepared this dish both with fresh and pickled peppers. I liked the pickled version better, as it had a refreshing tangy and sourish note. On the other hand, the version with the fresh peppers is mild and suitable for small children and those who don't like (or cannot stand) strong flavors.
Whatever version you choose, you'll get a juicy, creamy dish, some kind of rich rustic purée wrapped in peppers...
And here's what you need:
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- Finely chop the onion and cook it in the oil over medium fire until soft.
- Meanwhile, peel potatoes and carrot and grate them. Add the vegetables into the pan with onions and stir in all spices and seasonings. Remove from fire. The filling is ready.
- Remove pedicles and seeds from the peppers stuff them with the filling, gently pressing it inside.
Arrange peppers into a suitable baking dish, and pour in some water, just enough to cover them.
If you decide to use the stove top instead, all you need to do is the following: once you've done everything from step 1-3, cover the pot (or the pan) and bring it to boiling over medium-high fire. Then, reduce the fire to low and cook cook until peppers are soft and liquid has almost evaporated. Do not stir!!!
In both cases you can leave some liquid if you prefer it that way.
I would suggest you to serve some sour cream or yoghurt as well, as it complements the dish perfectly. Some fresh salad would also go excellent.
Enjoy and bon appétit!