This recipe was basically me having to eat all my left-overs stuffed in a bell pepper. However I took on the challenge to make it into something else then just another stir-fry. It might not be the most delicate dish to eat but it most certainly tasted so amazing I did not have regrets when it almost disappeared into my nose instead of my mouth.
Start by pre-heating the oven to 200 degree. This dish is not very complicated to make but it will take quite some time in the oven to grill the bell pepper. Secondly prepare the stuffing while the oven is getting hot. Cut the mushroom, samphire, onion, cherry tomatoes and oregano really fine. Sauté them in a pan for 8 minutes.
Meanwhile slice the celeriac julienne so they are shaped like frites. Cut them however small or thick you like. I prefer my frites medium, this way the exterior will be crisp but they won’ t burn that easily. Coat the frites with a mix of taco seasoning and sea salt. Once the duxelle is done take the pan off the heat and let it cool for a bit.
Cut the head of the bell pepper and scoop out all of the seeds. Now it is really to fill. Finish the stuffing by mixing in the smoked paprika powder and the cottage cheese. Spoon the stuffing into the bell pepper and carefully place in a baking tray. Sprinkle the frites on a piece of baking paper and place both dishes in the oven. Grill everything for 25 minutes or before you notice the skin of the bell pepper starts to wrinkle.
Take everything out of the oven and serve as a little nest. I like to present it a bit quirky because you can’ t eat this dish in a charming way anyhow. Cut the bell pepper open and enjoy with your hands. Maybe wear a bib.
Ingredients: 1 large bell pepper, 150 grams of celeriac, 100 grams of button mushrooms, 100 grams of cottage cheese, 60 grams of onion, 50 grams of samphire, 50 grams of tomatoes, 1 tablespoon of fresh oregano, 1 tablespoon of home-made taco seasoning, 1 teaspoon of paprika power, 1 teaspoon of sea salt.
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