Vegetarian Oven grilled Pepper
I wanted to do a vegetarian version of stuffed peppers.
Do note: even if the filling turns a bit more salty, it's not a big problem...because of the sweetness of the peppers, it won't matter much.
While you're making this dish, you could use the same tray to make some potato wedges on the side. Though the wedges would/could need a bit longer in the oven.
Vegetarian Oven grilled Pepper
I wanted to do a vegetarian version of stuffed peppers.
Do note: even if the filling turns a bit more salty, it's not a big problem...because of the sweetness of the peppers, it won't matter much.
While you're making this dish, you could use the same tray to make some potato wedges on the side. Though the wedges would/could need a bit longer in the oven.
Cooking Instructions
- 1
Heat the dash of olive oil and add the onion seeds, stir until you can smell the fragrance of the onion seeds.
- 2
Now add the chopped onions and stir till slightly golden. Then add the chopped garlic until light brown.
- 3
Add the minced soy and chopped zucchini and fry for about 4 minutes.
- 4
Now add the corn and chopped fresh coconut. Then start adding the seasoning.
- 5
Add the tomato paste, stir for another 3 minutes. Add salt and sugar according to your own taste. Put on the lid and let it simmer for another 3 minutes.
- 6
The filling is ready, now it's time to prepare the peppers by cutting the top off and cleaning out the seeds.
- 7
Stuff the filling into the Peppers
- 8
Preheat oven to 180°C
- 9
Put some olive oil onto the peppers and top it off with the grated Parmesan. Put them back into the oven for 30 minutes.
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