VEGAN

Baked Bell Peppers with Nuts and Pomegranate

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplant rolls with a nut filling, which are a staple on the menu of any Georgian restaurant, are here prepared with the addition of peppers. In a popular American restaurant, the peppers are first charred on the grill and then stuffed with all the right ingredients: ground walnuts with cilantro, celery, spicy red pepper, pomegranate seeds, and other delightful flavors. In our opinion, peppers win over eggplants as an edible wrapper: they have a creaminess and hints of meat flavor like the eggplants, but with a dense filling, they create a more vibrant contrast, and the color palette of the finished appetizer is much more appealing.

Ingredients

Sweet Pepper - 2.8 oz
Pomegranate Seeds - 0.2 oz
Walnuts - 1.5 oz
Cilantro - 2.1 oz
Celery salt - 0.4 oz
Onion - 0.4 oz
Garlic - 0.4 oz
Dried Chili Pepper - 0 oz
Vegetable Oil - 0 fl oz
Salt - to taste

Step by Step guide

Step 1

First, prepare the nut paste. You will end up with more paste than the recipe requires, but it can be used as a sauce for chicken, fish, and vegetables. Rinse and dry the walnuts. Wash the cilantro and celery, and trim their stems. Peel the onion, wash it, finely chop it, and sauté it in vegetable oil. Peel the garlic. In a blender, combine the walnuts, celery, cilantro, and sautéed onion. Add salt and red pepper to the resulting mixture.

Step 2

Wash the bell pepper, remove the stem and seeds. Cut it in half or into thirds and place it in an oven preheated to 392°F for 15 minutes. Allow the pepper to cool.