Stuffed Ramiro Peppers with Plant-Based Meat, Tahini, and Romesco Sauce
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
On one hand, offering meat to people who have consciously chosen to give it up feels a bit like cheating. But the reality of our world is that even vegans miss stuffed peppers and homemade patties. I fill the peppers with a plant-based ground meat substitute that, in my opinion, resembles real meat more than anything else I've tried. Moreover, it's easier to create a more authentic flavor from plant-based substitutes by adding plenty of herbs, cumin, smoked paprika, and coriander. The result is a healthy dish with a Caucasian-Balkan spiced accent. Recipe by John Smith, chef at a local American restaurant.
Ingredients
- Ramiro Pepper - 3 pieces
- Olive Oil - 9 fl oz
- Soy Meat - 17.6 oz
- Herbs - 3.5 oz
- Black Cumin (Cumin) - 0.2 oz
- Smoked salt - 0.2 oz
- Ground coriander - 0.2 oz
- Garlic - 0.7 oz
- Sweet Pepper - 10.6 oz
- Crushed Tomatoes in Their Own Juice - 5.3 oz
- Hazelnut - 2.5 oz
- Malt Vinegar - 0 fl oz
- Sesame Oil - 2 fl oz
- Tahini - 3.5 oz
- Meyer Lemon Juice - 0 fl oz
- Sriracha - 0 fl oz
- Salt - to taste
Step by Step guide
Step 1
Wash the bell peppers, place them on a baking sheet, and roast in a preheated oven at 392°F for 10 minutes until they are nicely charred.
Step 2
Transfer the peppers to a bowl, cover with plastic wrap, and let them sit for 10 minutes. Then peel off the skin and remove the seeds.
Step 3
Prepare the sauces. For the romesco sauce, combine the roasted peeled red peppers, garlic, crushed tomatoes, hazelnuts, wine vinegar, smoked paprika (5 g), sesame oil, 70 grams of olive oil, season with salt, and blend until smooth.
Step 4
For the tahini sauce, combine tahini paste in a bowl with 50 ml of olive oil, add sriracha, a bit of lemon juice, 50 ml of warm water, and whisk everything together until smooth.
Step 5
Prepare the filling. Mix the plant-based meat with chopped herbs (mint, basil, and cilantro, reserving a little greenery for garnish), add cumin, 20 ml of olive oil, 5 grams of smoked paprika, and coriander.
Step 6
Stuff the ramiro peppers with the prepared filling and place them in a preheated oven at 392°F for 5–10 minutes.
Step 7
To serve, place 50 grams of romesco sauce on a plate, top with the stuffed peppers, and drizzle with tahini sauce. Garnish with herbs and serve.
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