Stuffed Green Pepper
After a trial with mushroom, I decided to use the remaining mixture to make 2 huge stuffed green peppers with a beautiful big green pepper.
In order to make it more colourful with different vegetables, I decided to use semi-dried Napa cabbage, baby carrot, frozen sweet corn and fresh sliced mushroom to make a creamy sauce as topping. I used a combination of 1/3 cube beef flavour buillon, 3 tbsp alfredo sauce and 3 tbsp tomato ketchup to flavour the sauce.
Tralala~~~ a simple yet nutritious meal was done.
While putting my stuffed bell pepper to grill in 350 C oven for 40 min, I used that time to prepare the sauce.
It was tasty! More yummy than I have thought. :P
The semi-dried Napa cabbage was my first attempt to dry a vege for cooking. I got the idea from a Japanese food blog that showed they used semi-dried Chinese cabbage for making a decently healthy dish.
It was a brilliant idea. The drying process actually made extra water to vapor and condensed the umami sweetness of the cabbage. Another interesting feature was the very unique texture that was obtained from the drying process.
You should really try it too. Very easy. Just cut your whole rinsed cabbage into 4 quarters and dry in wind for 2 days and you got it.
The green pepper grilled in this way turned soft and so sweet yet oozed a nice savoury taste in your mouth after absorbing all the good juice from the meaty mixture.
It was already good by just eating that alone. It gave you a different level of pleasure when served with the sauce.
^_^ I think my cooking experiments is turning more and more fun.