Cheesy Stuffed Bell Peppers
Stuffed / vegan cheese
Stuffed peppers is a dish common in many cuisines. Loaded up with vegetables, herbs, spices and an overload of truffle sauce. Does it get any better?
250g Cheese fondue (can work with cream cheese also)
2 bell peppers
1/2 red onion
1 garlic clove
10 sprigs flat parsley
1 sprig rosemary (or dry oregano)
50 grams of pine nuts
1 tsp sriracha/chili flakes
(WINE PAIRING): Natural Red A Toi Nous
Peel the garlic and onion. Chop very thin, as well as the parsley and rosemary. Wash the zucchini and dice in small cubes.
Combine in a bowl the cheese fondue, onion, garlic, rosemary, parsley, chili, and pine nuts
Zest your lemon with a microplane or a very thin grater. Squeeze the lemon juice and combine both in the bowl. Fold all the ingredients together until well distributed.
Cut open the bell peppers head, stem side, about 1 cm from the top. Take all the seeds out with a knife or a spoon. Add the stuffing to the bell peppers and close with the hat
Wrap the bell peppers in double layered aluminum sheets, wrap it air tight, and make sure to triple fold the joint to keep all the moisture in during the cooking process.
Drop on the embers (braises?), hat side up, for about 25 to 30 minutes. Make sure that you start cooking when the embers are after their high heat peak.