Usuba
Ramiro Peppers with Vegetable Filling and Romesco Sauce
Stuffed peppers with plant-based meat, fragrant herbs and spices. The dish is served with two sauces: a piquant romesco made from roasted peppers and hazelnuts, as well as a delicate tahini with a hint of heat. Caucasian-Balkan spices give the dish a deep, rich flavor.
- Total
- 30 min
- Standard serving
- 343.9 g
Ingredients
Total 17- Ramiro pepper
75 g≈ 1/2 pcs - Olive oil
45 ml≈ 3 tbsp - Soy mince
83.33 g - Herbs
16.67 g≈ 3.5 stalk - Ground cumin (zira)
0.83 g - Smoked Paprika
0.83 g≈ 1/4 tsp - Ground coriander
0.83 g≈ 1/4 tsp - Garlic
3.33 g≈ 1 clove - Sweet pepper
50 g≈ 1/3 pcs - Tomatoes in their own juice
25 g≈ 1.5 tbsp - Hazelnut
11.67 g≈ 3.5 tsp - Wine vinegar
2.5 ml≈ 1/2 tsp - Sesame oil
13.33 ml≈ 1 tbsp - Tahini
16.67 g≈ 1 tbsp - Lemon juice
0.83 ml - Sriracha
1.754 g≈ 1/3 tsp - Salt
to taste
Instructions
- 1
Step 1
Wash the sweet pepper, place it on a baking sheet and bake in a preheated 200-degree oven for 10 minutes until dark char marks appear.
- 2
Step 2
Transfer the peppers to a bowl, cover with plastic wrap and let sit for 10 minutes. Then peel and remove the seeds.
- 3
Step 3
Prepare the romesco sauce. Combine the peeled roasted pepper, garlic, pureed tomatoes, hazelnuts, wine vinegar, smoked paprika, sesame oil and 70 ml of olive oil. Salt and blend until smooth.
- 4
Step 4
Prepare the tahini sauce. In a bowl, combine tahini paste, add 50 ml of olive oil, sriracha, lemon juice and 50 ml of warm water. Whisk until smooth.
- 5
Step 5
Prepare the filling. Mix plant-based meat with chopped herbs (mint, basil, and cilantro). Set aside some herbs for garnish. Add cumin, 20 ml of olive oil, smoked paprika, and ground coriander. Mix well.
- 6
Step 6
Stuff the Ramiro peppers with the prepared filling and place in a preheated 200 degrees oven for 5–10 minutes.
- 7
Step 7
Spread romesco sauce on a plate, arrange the stuffed peppers on top, and drizzle with tahini sauce. Garnish with reserved herbs and serve.
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