Marinated Stuffed Bell Peppers
Red Bell Peppers (2 pcs) ‡
Yellow Bell Peppers (2 pcs) ‡
Green Capsicum (2 pcs) ‡
Tomatoes (6 pcs, sliced in half) ‡
Brinjal (200 g, diced) ‡
Mushrooms (200 g, chopped) ‡
Sweet Corn Kernals (200 g) ‡
Parmesan Cheese (Grated)
Garlic (4 cloves, chopped finely) ‡
Parsley (20 grams, chopped) ‡
Coriander (20 grams, chopped) ‡
Radish Micro-greens (10 grams, chopped) ‡
Umami Powder (2 tbsp) ‡
Olive Oil (150 ml)
Lemon juice (1 tbsp) ‡
Yellow Mustard (1 tsp, mildly heated on pan)
Apple Cider Vinegar (1 tbsp) ‡
Carrot Micro-greens (for garnish) ‡
Tomato Salsa ‡
Ripe Avocado (sliced, for garnish) ‡
‡: available in Tall Tree Organic Subscription
Cut the peppers in half cross-ways and remove seeds and pith
Scoop out the seeds from the tomatoes, sprinkle with salt and leave upside down to drain for 20 minutes.
Place a tomato half inside each pepper half.
Toss the mushrooms, cucumbers, brinjal, sweet corn together with some tomato salsa in a little bit of olive oil and adjusting seasoning to taste.
Stuff the cavity of the tomatoes and bell peppers with the stuffing mix and add grated parmesan on top generously.
Whisk the garlic, parsley, coriander, radish microgreens, umami powder and yellow mustard together with olive oil, apple cider vinegar and lemon juice to make a flavourful marinade.
Place the stuffed peppers in a dish and pour over the marinade. Set aside for 1 hour.
Bake for 20 minutes on medium heat and garnish with chopped parsley, carrot micro-greens and sliced ripe avocado and serve hot.