Dutch Peppers

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Dutch Peppers

 

6 red bell peppers, roasted and peeled

2 tablespoons vegetable oil

1 cup chopped onions

2 cups chopped, seeded tomatoes

2 teaspoons chopped garlic

1/4 cup water

1 cup carrots julienne

1 cup leeks julienne

1 cup celery julienne

1 cup fennel julienne

4 medium mushrooms, sliced

1 cup chopped scallions

1 teaspoon dried tarragon

1 tablespoon chopped fresh cilantro leaves

 

Cut off the 2 widest sides of each bell pepper. Reserve the 12 squares; roughly

chop the remaining parts of the peppers.

In a small saucepan over medium heat, warm 1 tablespoon of the vegetable oil.

Add the chopped bell peppers, onions, tomatoes, garlic, and water. Cover and

simmer for 7 minutes, or until the onions are translucent. Allow to cool for 10

minutes. Puree the mixture in a blender until smooth. Set aside.

Preheat the oven to 350 degrees.

In a large sauté pan over medium-high heat, warm 2 teaspoons of the remaining

vegetable oil and sauté the vegetables, stirring constantly, until they begin to

soften, about 2 minutes. Remove from the heat, and stir in the seasonings,

adding salt and pepper to taste.

Coat a large oven-proof baking dish with the remaining teaspoon of oil. Place 4

squares of bell pepper onto the baking dish. Spoon about 1 tablespoon of the

vegetable mixture onto each square and top each one with another square of

pepper. Repeat the procedure and top each one with the remaining squares of

pepper.

Bake for 5 minutes, or until the peppers are heated through. Serve at once,

drizzled with some of the pureed sauce.

Makes 4 servings.