Red chilli peppers stuffed with red cabbage: Halloween recipe
No need to give up on the more commercial side of Halloween or indulge in an overdose of sweets - we can also host a fun themed dinner at home by messing around with daily plate presentations. For example, giving a chilling touch to some vegetarian stuffed peppers, in this case red cabbage.
The queen of Halloween is undoubtedly the pumpkin, but we can apply the same creativity that is used to decorate them in other vegetables. The peppers are great to fill with whatever you like, but this time we will take advantage of the red cabbage, which in addition to being in season adds a terrifying air to the recipe thanks to its beautiful purple color.
IngredientsFor 4 people
- Flat bell peppers 4
- Small or medium red cabbage 1
- Onion 1
- Raisins sultanas a handful
- Pine nuts a handful
- Red or white wine
- Apple vinager
- Extra virgin olive oil
- Ground black pepper
- Dried thyme
How to Make Chilling Peppers Stuffed with Red CabbageDifficulty: easy
- Total time 1 hour
- Elaboration 15 m
- Cooking 45 m
Wash and dry the peppers. Remove the lids by cutting straight across the top. Clean the peppers and the caps of filaments and seeds. With the help of a good sharp knife, cut out the shape of the faces, imitating the traditional Halloween models. Reserve.
Preheat the oven to 180ºC and prepare a source. Discard the first leaves of the red cabbage. Split in half, and then each part into quarters. Separate the hardest white part. Cook in plenty of salted water, until tender. Drain.
Chop the onion and sauté it in a wide frying pan with a little oil, until it is transparent. Add the pine nuts and raisins. Add the cooked red cabbage, water with a little wine and cook over high heat, stirring well and crushing the larger leaves.
Lower the heat and cook until the juices evaporate and the cabbage is very tender. Add a little vinegar and thyme towards the end of cooking and season to taste.
Fill each pepper with the red cabbage mixture, pressing gently. Close with their corresponding lids and transfer to the source. Bake for about 25-30 minutes, until the peppers are well roasted.