comment from Mrs. P.
The stuffed pepper is perfect for fall - colorful and tasty.
ingredients (serves 2)
2 bell peppers ( red, orange or yellow) Cut 1/4 off the top, remove the seeds. Keep the bottoms as cups and dice the tops.1 cup of diced baguette
2 tablespoons of minced onion
1.5 cups soy milk
1 tablespoon flour
1 tablespoon white miso
(1/4 teaspoon kombu tea powder or kombu dashi powder: if you have it.)
extra virgin olive oil, salt and white pepper
Preheat your oven to 350 degrees ( 180c )
Put the diced pepper and the baguette to the pepper cups.
Put a tablespoon of olive oil in your pan and bring it to low heat, add the onion and fry until the onion becomes translucent. Add the flour and stir well, add the miso and 1/2 cup soy milk stir well until it becomes smooth. Put the remaining soy milk to the pan and simmer while stirring until thickened. Salt and pepper to taste.
Fill the pepper cups with sauce, stopping about 1/2 inch from the tops.
Put them to the oven, and bake 30-45 min.