Stuffed piquillo peppers
with a cream of zucchini, corn, basil and leek
Inspired by the traditional recipe, this recipe adds corn and basil to give it extra aroma and a fresh flavour provided by the sweetness of the corn. It's a simple dish to prepare and will for sure be enjoyed.
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Nice and quick!
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Vegan
Preparation time:
40 min.
Difficulty level:
Easy
Allergens:
wheat, gluten
Utensils:
(Hand) blender
Ingredients
Piquillo peppers
Zucchini
Cooked corn
Leek
Carrot
Garlic
Oat milk
Fresh basil
La Vera paprika powder
Strong flour
Basmati rice
Cajun seasoning
Basmati rice
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2874
687
17
2
124
22
9
14
0
566
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Place the rice and 150ml of water in a pot. Cover the pot and bring it to a boil. Once it boils, turn off the heat and let it rest, while covered, for 10 minutes or until the rice is ready. Set aside.
3.
For the filling: wash the vegetables. Cut the zucchini and carrot into small cubes. Chop the leek and garlic. Heat 2 tablespoons of oil in a frying pan and sauté the vegetables and corn with the cajun seasoning. Let it cook for approx. 5 minutes over medium heat until the vegetables are tender. Add the flour and mix it well. Add the milk. Mix it until it starts to boil and reduce the heat. Let it cook for 2 minutes until the mixture has thickened. Season to taste and add the chopped basil. Spread it on a plate to cool down.
4.
For the sauce: place 1/3 of the vegetable filling, 100ml of water, 2 chopped piquillo peppers and the la Vera paprika powder in a tall mixing jar. Blend it with a hand blender to a smooth sauce.
5.
Fill the peppers one by one with a teaspoon. Be careful not to break them! Place them on a greased baking tray and drizzle each pepper with some oil. Bake in the oven for 6 minutes.
6.