Last night Robert and I made really easy stuffed peppers. You’ll need the following ingredients:
- Large bell peppers (we used red, green, and yellow)
- Bulgar, cooked
- Fresh Chives
- Feta Cheese
The easy recipe is as follows: cut the peppers in half and clean out the inside, in a bowl combine chives + bulgar + chickpeas and then use this mix to fully stuff each pepper, top with feta cheese and roast in the oven (we had our oven set at 200°C) for 15 minutes. Here is a picture of the peppers before they went in the oven and one after. ENJOY!
Tonight we made pumpkin soup (in German: kürbissuppe) for dinner. We used a recipe from a cookbook I bought for Robert for Christmas last year, Wiener Küche by Susanne Zimmel. (“Wiener kuche” translates to “Viennese cuisine.”) We used a Hokkaido pumpkin, which we picked up at the Ludwigsburg Pumpkin Festival last month.
The recipe I’m sharing here is for 8 servings (we doubled the recipe from the book). It’s super easy and healthy. Here are the ingredients you will need:
- 1 Hokkaido pumpkin, de-seeded and chopped into large pieces
- 1 tablespoon tomato paste
- 600ml / 2.5c of vegetable (or beef) broth
- 1/2 diced onion
- 1 pinch of chili flakes (if you’d like, for a little heat)
- 1 tablespoon of olive (or other vegetable) oil
- 100g / 1c of heavy cream
- 1 teaspoon peanut butter (surprise!)
- a drizzle of pumpkin oil
The first step is to dice the onion and chop the pumpkin. At the same time, heat the vegetable stock in a small pot.
Then, heat the olive oil in a medium-sized pot and add the onion and cook until translucent. Then, add the tomato paste and stir until the onion and tomato are incorporated. Finally, add the pumpkin, the vegetable broth, and the chili flakes to the onion-tomato mix and stir well. Cover with a lid and low boil for 15 minutes.
After 15 minutes, remove the lid and add the heavy cream and peanut butter and stir well. Blend all ingredients well with an immersion blender. Finally, spoon the soup into bowls and add a drizzle of pumpkin oil.