Spicy Grilled Peppers

Spicy Grilled Peppers

After one cheese stuffed peppers recipe, another :) This one is a lot spicier though. Inspired by Peter’s Mantza recipe, it’s a great, and for me a new way of serving roasted peppers. This is good choice of appetizer for evenings with friends, especially loud boys watching a game or something – you just make this and serve it in a big bowl with lot’s of freshly baked bread.

Spicy Grilled Peppers

(inspired by this recipe)

6 long sweet green peppers
2 small eggplants (about 400 g)
2 long red hot peppers
130 g celeriac
oil for frying
4 cloves garlic
2 onions
2 large tomatoes
2 tsp sweet paprika
fresh parsley leaves
2 tsp salt
2 tsp ground black pepper
200 g feta or some other fresh white cheese

Grill whole peppers and eggplants cut into circles. Remove the skin from the eggplant and dice it. Grate celeriac. Make one cut along each green pepper and remove the seeds, but leave the stems on for easier serving. Crumble the cheese, divide into 6 equal parts and fill green peppers with it.

Heat oil in a pan and fry thinly sliced onion and pressed garlic until onions soften. Add celeriac and some water, cover and simmer until celeriac softens. Add eggplant, grated tomatoes, paprika, salt black pepper and chopped parsley. Continue to cook for another 10-15 minutes. Put all the peppers inside and make sure that cut side up of green peppers. Cover and simmer on low for another 5 minutes so the cheese can melt.

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