• Lauren-Nicole

sweet florian peppers stuffed with mushroom aubergine & cheese

Don't judge the recipe by this photo. Food photography is harder than it looks & I'm still getting my bearings.

First things first...we take no responsibility for the devastating effects of choosing the wrong pepper variety here. I don't know how these peppers are called in English so I'll just describe them and link a photo. In case something does go wrong, I saw a mythbusters episode where milk was the best antidote to a burning tongue from a fiery pepper. The peppers I use are called "Florina peppers" and they are red, horn shaped, with a delicate and sweet flavor... no burning at all. A similar variety comes in other colors as well but for this recipe the big red ones are the best in flavor and in size for optimal stuffing. The others are impressive to serve and photograph.

Ingredients: - 6 florina style peppers - 5 portobello mushrooms cut in small cubes - 1 eggplant cut in small cubes - 1 onion chopped finely - 1 clove of garlic, mashed - 2 tsp chopped thyme - 1 tbs chopped parsley - 150gr feta or goats cheese grated - 4 tbs olive oil

Directions: 1. Rub the peppers with a bit of salt and 1 tbs oil and place in preheated oven at 220ºC for about 20 mins, turning once until they brown slightly. 2. In the meantime saute the onions, garlic and mushrooms on medium heat with 2 tbs oil and the thyme for about 10 minutes. You want most of the liquid evaporated so the peppers don't overfill with water when stuffed. 3. Saute the eggplant in 1 tbs of oil on medium heat for about 10 minutes as well. 4. Combine all sautéed vegetables with cheese and parsley in a bowl and set aside. 5. Cut the top of the peppers and remove the seeds. If you are into details remove the skin aswell but be careful not to tear the peppers. Stuff them with the vegetable and cheese filling and bake at 180 for about 10 minutes until the cheese melts. I arrange them in the baking tray in such a way that the cheese melting from the top doesn't have a chance of spilling out.

Tips. If I am not mistaken, I remember from my university years abroad that these peppers come in a glass jar as "roasted red peppers". Try stuffing them directly and briefly baking for a quicker version.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:


Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU


Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76


Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.

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