• Femicate

Stuffed bell peppers soup

Updated: Apr 19

Hello guys! We finally made it until Friday, that means for me... new recipe post!


This is a fusion recipe that combines Italian and Romanian culinary tradition and made me reflect that our cultures are very similar.

Real fact: Romania was a Roman colony for a very long time, hence the name of the nation. So even if they had east Europe and Turkish influences during the centuries, they still have a strong Latin background that can be found in the language (some words are the same and they are still using Latin declension in the grammar) in the kitchen recipes too.

In Italy we have an almost identical version (that doesn't include lovage or Levisticum officinale, though as this herb doesn't grow there).




Ingredients:


Home made ragu' sauce (you can find the whole recipe here: https://www.femicate.com/post/2019/08/12/my-version-of-an-italian-classic-ragu-sauce )


-6 bell peppers

-2 potatoes

-2 carrots

-1 white onion

-Fresh dill

-Fresh parsley

-Olive oil

-Lovage leaves

-Bay leaves

-Salt

-Pepper


-Start washing the peppers and cut the top out (but keep aside for later), then scoop out the seeds.

-Chop thinly the onion, the fresh dill and parsley and add them to a large pot with 2 generous spoons of olive oil and let it fry for 2-3 minutes until the onion is golden and soft.


In the mean time, peel the carrot and chop them into small pieces. Do the same with one of the potatoes while the other has to be sliced (not too thin).

-Put the bell peppers in the pot and stuff them with the ragu' sauce. Add a slice of potato on the top of each pepper, than close it with its own natural "lid" than you set aside before.


-In order to keep the peppers standing, add the carrots and potatoes bits on the side where there is space. Add the lovage and bay leaves too.


-Cover the pot with a lid and let it cook for 5 minutes.


-Put the kettle on and when the water is hot, pour it gently in the pot. It has to almost cover completely the peppers. Season with salt and pepper.


-Cover again with the lid and let it cook at low heat for an hour.

-Serve them in a nice bowl + toast with Lurpark butter spread on it. Heaven!

Such a delicious comfort food for the cold months! It is a little bit more substantial compared to a regular soup but it doesn't exceed in calories and you could easily skip the toast if you are on a diet.


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Have a great weekend all!


Check out another of my Romanian recipes:


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