Green Peppers Stuffed with Chilli and Courgette2015-03-31
- Cuisine: Mexico, Vegetarian
- Course: Accompaniment, Lunch, Side Dish, Snack, Supper
- Skill Level: Moderate
- Servings : 6
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 40m
Green Peppers Stuffed with Chilli and Courgette is often made with a mild chilli pepper such as Poblano, but I’ve used green bell peppers as they are easier to find and added some Jalapeno chilli peppers to the stuffing for heat and flavour. Queso Fresco is a soft white cheese and is of a style of cheese made all over the world. It is easily made at home with fresh milk and an acid, such as lemon juice or vinegar, to turn the milk and separate it into curds and whey. I have used our paneer recipe, which is salt free, but you could add salt to the cheese or add more to taste at the end.
- 6 large green bell peppers
- 2½ tbsp vegetable or olive oil
- 100g white onion, finely chopped
- 2 cloves of garlic, finely chopped
- 675g courgette, cut into ¾ cm cubes
- salt to taste
- 2 tsp chopped pickled Jalapeno chillies, or to taste
- ½ tsp dried oregano
- 2 tbsp white wine vinegar
- ½ tbsp fresh lime juice
- 180g queso fresco, crumbled (or see our paneer recipe)
- 2 tbsp unsalted butter or olive oil
- lettuce leaves (Cos or Romaine)
- 4 large tomatoes, cut into 8 pieces
- 1-2 tbsp extra virgin olive oil to drizzle over at the end
Slice a small amount off the bottom of each pepper so that they sit well on a flat surface. Cut the tops off and remove the seeds and white veins inside.
Heat 1½ tbsp of the oil in a heavy saucepan. Add 2 tbsp of the onion and half of the garlic and fry gently for about 2 minutes. Add the courgette and some salt, cover the pan and cook on a medium heat, stirring occasionally to prevent sticking, and adding a little water if the mixture seems dry. Cook until the courgette is just tender, about 8 minutes. Turn off the heat and add the remaining onion and garlic, Jalapeno chillies, oregano, vinegar, lime juice, oil and cheese, and mix together. Check the seasoning and add salt if required. Stuff the green peppers with the mixture.
Melt the butter or oil in a large saucepan over a medium heat and add the stuffed peppers, upright and with their tops on. Fry for a couple of minutes and then add 125ml water and place a lid over the pan. Turn the heat down a little and gently steam for about 20 minutes, until the peppers are tender, adding more water if required.
Lightly fry the tomatoes, skin side down, in a little olive oil for 1 minute to soften and season with salt and pepper.
Serve hot or at room temperature arranging the peppers and tomatoes on the lettuce leaves and drizzle with extra virgin olive oil.