GLUTEN-FREE CARROT ZUCCHINI GREEN PEPPER CUPS
CAN BE MADE VEGAN
I did not have a recipe, this is my own creation. We enjoyed these filled pepper cups with BBQ sauce pork ribs baked in the oven and it was outstandingly delicious. So much so that my husband asked that I make sure to write down what I did, as I have to make this again.
- ± ½ small zucchini
- small piece of carrot (I used what I had left)
- 1 medium potato
- ± ¼ cup sharp grated cheddar cheese (can use vegan cheese if prefer)
- 2 eggs (substitute with ± ¼ cup gf flour for vegan)
- salt and freshly ground black pepper
- 3 green peppers
- 1 brown mushroom, or white
- 2 green spring onions
- 3 tablespoons coarse dry breadcrumbs
Grate the first 3 ingredients separately.
Add the grated potatoes to a bowl of water for 5 – 10 minutes, drain and remove excess water.
In a large bowl mix the zucchini (make sure to remove excess liquid), potato, carrot, cheese, eggs, salt and pepper.
Wash and cut off the top of the peppers, clean and discard the inside of the pepper. Remove the seeds and the ribs as best as possible.
Divide the grated veggie mixture into roughly six portions and fill half of each pepper with 3 portions of veggies, set aside.
Half the mixture should be left over.
Chop the mushroom and spring onion in small pieces (I use the leaves as well).
Sauté the mushroom and onion in a pan with butter until slightly soft.
Divide this mixture into three and spoon on top of the first scoop of veggies in the peppers.
Fill the peppers with the remainder of the veggie mixture.
Make sure to use all the veggie and egg mixture as it may separate in the bowl.
Top each pepper with breadcrumbs.
Place the filled peppers in an ovenproof dish and bake in a preheated oven at 350ºF for 45 – 60 minutes until done.
Be careful not to poke a hole in the peppers as the egg mixture may seep out, but do not worry should it happen.
Cut peppers in half and serve piping hot.
Note:
The filling is enough for 3 peppers. I used what I had available and it turned out super delicious.
Recipe and photo: Esme Slabs
