7 hot peppers SIPO

600 ml water

300 ml rice vinegar

30 gr pine nuts

30 gr walnuts

30 gr blanched almonds

30 gr breadcrumbs

10 gr Nutritional yeast

20 gr mixed aromatic herbs (thyme, marjoram, mint, sage, rosemary)

Extra-virgin olive oil

Salt

White pepper

 

Wash the peppers; remove the stalk and the seeds and rinse. In a pot, bring to a boil water and rice vinegar, when boiling cook the pepper for about 4 minutes. Drain them and place upside down on absorbent paper and leave to cool. Place in a mixer the aromatic herbs and the nuts and blend until finely chopped, then put the mix in a bowl and add breadcrumbs, nutritional yeast, oil, salt and pepper. Fill the drained peppers with the mixture, drizzle oil on them and place on a baking tin, then cook at 180°C for 30 minutes. Serve hot or warm with some mint leaves.