Bell pepper veggie pot pie

Bell pepper pie

Who doesn't love pot pies? Crispy on the top, creamy and delicious on the inside. Now imagine instead of using a baking dish, you simply use paprika. What do you get? More taste and fewer dishes to wash afterward.


DINNER / 90 MINUTES / 4-6 PAX / MEDIUM

INGREDIENTS

  • 4-6 bell ppepers

  • Puff pastry sheets

  • Veggie combo: mushrooms (300g), peas (1,5 cup), 6-8 spring onions, 200g carrots, 1 small can corn

  • 1 tbsp flour

  • 100-150g parmesan cheese

  • 250 ml cooking cream

  • Salt

  • Pepper

  • Dried basil or/and dill

  • 2 tbsp butter

  • Olive oil

  • 1 egg

HOW TO MAKE IT

THE FILLING:

  • Use olive oil to saute spring onions. You can use any type of onions really

  • Add the carrots and the butter

  • Now add the mushroom and saute it for a while

  • Then sprinkle with flour, stir and add the cooking cream

  • If you want more sauce, add about 1/3 cup of water to it

  • Stir and then add the rest of the veggies – corn and peas

  • Add the herbs, salt and pepper and let it cook for 5 to 10 minutes while stirring occasionally

  • In the end, add parmesan cheese and put aside

Bell Pepper Pot Pies

  • Wash and clean the bell peppers from the seeds.

  • Fill the bell pepper with the filling and cover with puff pastry sheet.

  • Don't forget to make a little cut on top for extra hot air to go out while baking.

  • Brush with egg wash.

  • Bake for about 30 minutes in the preheated oven on 200°C or until the puff pastry is crispy and golden brown.

  • Serve with mashed potatoes or rice, creamy polenta is also a good choice.

  • Feel free to add some other veggies in the filling like celery, potatoes, sweet potatoes etc. Whatever you like.

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Recipe by Marcela Sambol.