Vegetable brine in paprika

Ingredients for 2 servings:

• 2 red bell peppers
• 250 g mixed vegetables of your choice
• 4 sheets of gelatin
• 250 ml vegetable broth, clear
• 1 tbsp chives
• Salt
• pepper
• Vinegar
• oil
• Sugar
• some lettuce leaves, preferably different

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

stuffed peppers of a different kind

Cut the mixed vegetables into small cubes and cook in the vegetable stock until ready to eat. Drain, reserving the stock. Rinse the vegetables and let them drain. Prepare the peppers: Cut out the stem from the top, removing the stalk and core. The peppers should retain their shape as much as possible. Use a small, sharp-edged spoon or a vegetable melon baller to remove the diaphragms and remaining seeds. Flatten the top of the peppers so that the filled peppers can stand upright later – be careful not to cut off too much, as you don’t want a hole to form. Measure out 125 ml of the vegetable stock and season with salt, pepper, sugar, and a little vinegar. Prepare the gelatine according to the instructions and dissolve it in the stock. Add the vegetables and chopped chives to the stock, then fill the peppers with it. Refrigerate for a few hours until the jelly sets. Slice the peppers crosswise and arrange on top of the salads with a dressing of your choice. Delicious as a cold starter, as part of a buffet, or as a small snack.