60 Min
GF
Pea Stuffed Peppers
Bell peppers are in full bloom in Texas, filling farm table stands with their striking yellow, orange, red and purple hues.
Mincing and tossing into scrambled eggs, a stew or in stir-fry, there are endless uses for peppers. Their skin is often discarded after roasting, as are their seeds and placenta; however, these are edible and can be incorporated into the cooking. The seeds can be bitter, but cooking mellows this out. At my restaurant, anywhere peppers are used, given their high vitamin C and fiber content, we use every part except the stem.
These fresh green pea stuffed peppers are intensely flavored, which is balanced by the cooling saffron yogurt sauce. Make sure to soak the saffron threads in yogurt a day or two before; the flavor of saffron is best when it has had time to develop.
Bell peppers are in full bloom in Texas, filling farm table stands with their striking yellow, orange, red and purple hues.
Mincing and tossing into scrambled eggs, a stew or in stir-fry, there are endless uses for peppers. Their skin is often discarded after roasting, as are their seeds and placenta; however, these are edible and can be incorporated into the cooking. The seeds can be bitter, but cooking mellows this out. At my restaurant, anywhere peppers are used, given their high vitamin C and fiber content, we use every part except the stem.
These fresh green pea stuffed peppers are intensely flavored, which is balanced by the cooling saffron yogurt sauce. Make sure to soak the saffron threads in yogurt a day or two before; the flavor of saffron is best when it has had time to develop.
60 Minutes
4
Notes & Variations
- Ajwain is a celery-seed-like spice that has a strong thyme flavor.Â
- To keep the recipe plant based, substitute the cheese for ground nuts or sesame seeds and use coconut yogurt for the saffron sauce.
- Fresh green peas are best to use, but if using frozen, use slightly more (about 2 cups).
- If you have stuffing left over, add it to scrambled eggs, a grilled cheese or make small patties out of it and fry them on a hot griddle.Â
Notes & Variations
- Ajwain is a celery-seed-like spice that has a strong thyme flavor.Â
- To keep the recipe plant based, substitute the cheese for ground nuts or sesame seeds and use coconut yogurt for the saffron sauce.
- Fresh green peas are best to use, but if using frozen, use slightly more (about 2 cups).
- If you have stuffing left over, add it to scrambled eggs, a grilled cheese or make small patties out of it and fry them on a hot griddle.Â
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
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