The advantage of peppers is that with the same product, you can make different preparations. You can stuff the large pieces with a vegetarian filling based on rice or tomato but also with minced meat seasoned with garlic and onion; you can cut them into strips to roast them in the oven, to serve immediately or mixed in sauce; you can simply cut them into brunoise to add crunch to an original mixed salad.
In addition, depending on its color, ranging from green to red, including yellow and orange, the pepper will be more or less sweet. We think of green for a frank, slightly bitter, and herbaceous flavor; while red will be sweeter and more gourmet.
In today’s recipe, the pepper is served in two ways – roasted and blended – and is accompanied by a lovely fresh salad made with avocado, cherry tomatoes, chickpeas, feta, red onion and coriander, to stock up on vitamins. For a touch of indulgence, everything is garnished in wheat tortillas.
To die for!
Friday’s Recipe: Vegetarian Tacos with Pepper Salsa
Preparation: 15 minutes
Cooking: 35 minutes
For 4 people
8 mini peppers
2 tbsp olive oil
8 tortillas
flower of salt
2 limes
For the garnish
1 avocado, sliced
16 cherry tomatoes, cut in half
150 g cooked chickpeas, rinsed and drained
100 g diced feta
1 red onion, chopped
12 sprigs of coriander
For the pepper salsa
2 small red peppers (or different colors)
1 ripe tomato
1 tsp chili powder
10 sprigs of coriander
1 pinch of salt
1 organic lime
2 tbsp olive oil
For the salsa: roast the whole peppers on a baking sheet for 30 minutes at 200°C. Let cool, then remove the skin, seeds and stalk. Roughly mix the flesh with the tomato, chilli, chopped coriander sprigs, lemon juice and zest, olive oil and salt. Set aside.
Heat the olive oil in a frying pan over high heat, add the mini peppers and sauté for 5 minutes. Add salt and set aside.
Top the tacos with the filling ingredients and season with pepper salsa. Serve with the grilled mini peppers and lime wedges.
Discover the recipe for Vegetarian Tacos, Pepper Salsa
Happy Friday!
