GF
SF
Stuffed Chushka Peppers
Preparation time
1 hour
Cooking time
15 minutes
When is it ready?
1 hour and 15 minutes
GF
Difficulty level: easy
Serves 2 people
I wish I could let you sniff this dish to convince you it's worth the work. No matter how much I tried. I couldn't get a good picture of the peppers when they were ready. But the taste is fantastically rich and unique. These peppers are sweet and their deep flavors blend with the stuffing which is intentionally milder in taste. The result is really (really) good.
Ingredients- Sauce
6 medium-large Chervana Chushka peppers (I found them in whole foods)
200g extra-firm tofu
100g vegan Ricotta (I use 'Kite hill')
1/2 cup chopped chives
1/2 cup walnut pieces
5 basil leaves, chopped
4 tbsps extra virgin olive oil
Salt & pepper
​
Let's get cooking! the sauce
Turn on the oven on 400F/200C.
Place the peppers on a parchment paper, in an oven-safe dish and bake them for 30 minutes.
Meanwhile prepare the stuffing:
In a mixing bowl, break the tofu into small pieces with your hands. Add the rest of the ingredients and mix well to get a consistent mixture.
When the peppers are out of the oven, carefully take off their skin (should be pretty easy) and open them in the middle with a knife. Then remove their stipe & seeds, and using a spoon, fill them up with the stuffing.
Place in the oven again for no more than 10 minutes, just to get the dish all warm and the flavors blended, and serve hot or cold. Honestly, it tastes wonderfully both ways. That's why it's great for any meal.