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 Mashed Peas with Baked Pepper Recipe
With the onset of cold weather, thick and rich soups, delicious pies, and hearty porridges return to our diet. One of these porridges, pea, I especially liked. In our family, peas are invariably filled with fried onions and carrots - simple, but delicious! And now there was a recipe that intrigued me, but all summer I kept it in bookmarks. And now, having thought about it, they took it out of the bins and satisfied not only their curiosity, but also their taste! I really like the dish, so I boldly recommend it to you) Lovers of peas, do not pass by!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Cut a large Bulgarian pepper into halves or quarters, remove the stalk and seeds, lubricate the skin with vegetable oil and bake in the oven. Heat at a temperature of 200-220 ° C until the skin is covered with black scorch marks. Remove the pepper from the oven and immediately transfer to a plastic bag. After 15 minutes, remove the skin from the bag and remove it (thanks to such manipulations with the packaging, it is easily removed). Cut the pepper into strips and pour over the marinade (mix 2 tbsp olive oil with 1 tbsp wine vinegar and 1/2 tsp dried garlic). Leave to marinate and take care of the peas.
    Cut a large Bulgarian pepper into halves or quarters, remove the stalk and seeds, lubricate the skin with vegetable oil and bake in the oven. Heat at a temperature of 200-220 ° C until the skin is covered with black scorch marks. Remove the pepper from the oven and immediately transfer to a plastic bag. After 15 minutes, remove the skin from the bag and remove it (thanks to such manipulations with the packaging, it is easily removed). Cut the pepper into strips and pour over the marinade (mix 2 tbsp olive oil with 1 tbsp wine vinegar and 1/2 tsp dried garlic). Leave to marinate and take care of the peas.
  2. Yellow split peas are perfect for cooking this dish - it does not require pre-soaking, it is perfectly boiled in mashed potatoes and has excellent taste. And this, please note, is not an advertisement of the sponsor, but the pure truth!))) So, measure the peas, fill it with cold water in a ratio of 1: 2, bring to a boil (make sure that the peas give abundant foam when cooking and strive to "escape"), reduce the heat to low and cook for 30-40 minutes. At the end of cooking, add the peas and salt.
    Yellow split peas are perfect for cooking this dish - it does not require pre-soaking, it is perfectly boiled in mashed potatoes and has excellent taste. And this, please note, is not an advertisement of the sponsor, but the pure truth!))) So, measure the peas, fill it with cold water in a ratio of 1: 2, bring to a boil (make sure that the peas give abundant foam when cooking and strive to "escape"), reduce the heat to low and cook for 30-40 minutes. At the end of cooking, add the peas and salt.
  3. In the original recipe, the finished puree was sprinkled with flax seeds. I was absolutely sure that there was one, because I constantly use flaxseed, put it in unsweetened pastries, bread, salads... So, apparently, all reserves have been exhausted... In short, I picked up the right ingredient. I had to look for a replacement. A replacement was found - cumin seeds and coriander grains, very suitable for their taste qualities to peas. I took half a teaspoon of this product and ground it in a mortar. And then put the fragrant porridge in a plate, sprinkled with cumin and coriander and chopped parsley, and put the pickled pepper on top and pour a little marinade. Well, I'll tell you, it's a thing! Now this recipe is in my favor!
    In the original recipe, the finished puree was sprinkled with flax seeds. I was absolutely sure that there was one, because I constantly use flaxseed, put it in unsweetened pastries, bread, salads... So, apparently, all reserves have been exhausted... In short, I picked up the right ingredient. I had to look for a replacement. A replacement was found - cumin seeds and coriander grains, very suitable for their taste qualities to peas. I took half a teaspoon of this product and ground it in a mortar. And then put the fragrant porridge in a plate, sprinkled with cumin and coriander and chopped parsley, and put the pickled pepper on top and pour a little marinade. Well, I'll tell you, it's a thing! Now this recipe is in my favor!
  4. Bon appetit.
    Bon appetit.
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