Sunday, September 25, 2011


One of my favorite ways to cook bell pepper--sweet, crispy, succulent peppers-- is stuffed with fried finely chopped vegemeat, fried mashed tofu or tokwa and veggies, sealed with buttered mashed potatoes, baked and served with ketchup or gravy...

Rellenong Sili is also known as "pimientos rellenos" or stuffed pepper--a dish that has Turkish origin and is known all over the world in various names.

5 pcs sweet green pepper (large)
1/2 c vegemeat (diced, fried)
1/2 c tokwa or tofu (mashed, fried)
1/2 c raisins (soaked in a little water)
2 Tbsp spring onions
1/2 c carrots (chopped finely)
1 c mashed potatoes
(salt and butter added)
1 tsp cornstarch
salt, seasoning

1. Wash and core pepper. Set aside.
2. Prepare filling: Saute spring onions in oil. Add carrots, salt, 
    seasoning. Cover and cook. Add raisins, vegemeat and tofu or
    tokwa. Mix well. Add cornstarch dissolved in a little water to
    thicken mixture. Remove from fire.

3. Scoop filling into the pepper. Seal with mashed potatoes. Bake or
    deep fry in oil until pepper is wilted. Serve with ketchup.

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