Some days ago, I made this beef soup, from bones, meat and vegetables. This time, by “vegetables” I mean parsnip, carrots, parsley, celery and fennel. After the vegetables finished doing their part, I thought I could get something more out of them. As I already had some Spanish peppers, small and sweet, I came up with the idea of preparing peppers stuffed with something different than usual, boiled slowly in a sauce made from the vegetables taken out from the soup.
So, I put all the vegetables in a blender (I realized that Vitamix works just fine with both hot and cold ingredients), I added some (sweet) pepper paste and three ladles of soup, a little bit of pepper and a bit of speed.
I put the sauce that resulted on low heat, with a few bolete slices, well dried.
I washed the peppers, dried them with a paper towel and put them on the stove in a skillet with a few drops of olive oil.
I fried them on all sides, but not too much, keeping them from softening. I just wanted them to get a subtle roasted pepper flavor. After removing them from the skillet, I cleaned them with another paper towel.
For the stuffing, I used chorizo (I removed the skin), duck breast pastrami, a bit of goat cheese and a few slices of eggplant which had been grilled and kept in oil.
I chopped them all with a knife and I mixed them with two tablespoons of rice and a bit of dill.
I stuffed the peppers.
Then I put the peppers in the sauce. I let them boil slowly for over half an hour.
They weren’t bad at all.
To be honest, they were very good.
Stay healthy!
Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc
