Peppers are good!
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 can be 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 of feta cut into…
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