Roasted Capia Peppers
Automatically translated from Romanian. See the Romanian original
Roasted capia peppers filled with a mixture of carrots, onions, porcini mushrooms, and buckwheat, finished with pesto, parmesan, and fresh thyme.
Ingredients
Method
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Cut the peppers in half, remove the seeds, and place them in a baking tray containing 30 ml of water and 3-4 tablespoons of oil.
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Grate the onion and sauté it.
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Add the grated carrot and sauté for a few minutes.
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Add the chopped mushrooms and sauté.
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Add the buckwheat, season with salt — the filling is ready.
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Fill each pepper with the prepared mixture.
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Top each pepper with a teaspoon of pesto, a teaspoon of parmesan, and a sprig of thyme.
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Drizzle with olive oil and bake for about 20 minutes.
The story behind this recipe
The taste of roasted peppers is one of my favorites. We find this same flavor in the recipe for open-faced stuffed peppers, and the preparation process is far too easy not to try at least once!
You will need:
3-4 capia peppers
2 medium carrots
1 fairly large onion
A good handful of porcini mushrooms/other types of mushrooms
3 tablespoons of buckwheat
Approx. 80 grams of grated parmesan
Pesto
Thyme
Extra virgin olive oil
We cut the peppers in half, remove the seeds, and place them in a tray in which we have poured 30 ml of water and 3-4 tablespoons of oil (as you can see in the picture).
We prepare the filling (let 2-3 minutes pass between each vegetable to sauté them properly):
We grate the onion and start sautéing, add the grated carrot, then add the chopped mushrooms, and finally the buckwheat. Season with salt, and the filling is ready!
We fill each pepper, then add a teaspoon of pesto on top of each one, a teaspoon of parmesan, and then a sprig of thyme.
We drizzle with olive oil and put them in the oven for about 20 minutes.
This is the result, and you can find the recipe for the potato side dish [here](http://thinkovereatsmart.blogspot.ro/2016/11/reteta-din-categoria-dont-waste-food.html).
ENJOY!
