It’s difficult when you have a nice dress, but not find perfect shoes yet. I don’t want high heels because my future husband is shorter, so otherwise it will be the giant and the dwarf 😉
Ok maybe on the end I have…difficult to find the most beautiful vegan shoes. But I must say I saw other nice shoes for in the future when I have no wedding..aah my friend will become crazy when he hears I find some nice shoes but not for the wedding..Yes I like to buy new shoes also, yes I am a lady too, I don’t have 100 pairs, but maybe 7…for me enough but when I see nice ones there is still space!
Anyway I must take care and spoil my friend so I made filled bell peppers.It looks great as a side dish and great with some salad.
Filled bell peppers for (6 persons)
1/4 zucchini cut in tiny pieces
3 bell peppers (yellow and red are the sweetest) cut in half
1 slice of fennel and cut in tiny squares/or triangles what you like
1 spring onion, cut in thin slices
2 1/2 cup of bulghur (cooked before you stuff into the bell pepper, simmer 20 minutes in water)
2 tablespoons of pumpkinseeds to put on top
Himalayan salt and pepper to taste (maybe some dried cayenne pepper)
for the crunchy top
2 tabelspoons of all purpose flour
1 teaspoon of curry powder
1 pressed garlic
1 tablespoon of cornstarch
5 tablespoons of water
a sharp knife
a cutting board
a cooking pan for cooking the bulghur
a spoon for measuring
a bowl and wooden spoon
a little bowl for the crunchy top and a whisker
Let’s begin….(nice shoes, nice shoes, nice shoes :))
First put on the bulghur, bring the water to a boil and put in the bulghur, simmer for +/- 20 minutes….
In the meanwhile, cut the bell peppers in 2 equal pieces, so you have cups to fill.Get rid of the seeds, maybe you can dry them and make bell pepper plants in your garden
Cut the fennel, zucchini and put in the colander, when you have 10 minutes remaining of the bulghur-cookin-time, you put the colander on top of the cooking pan and close with the lid.
In the meanwhile you can make the crunchy top. Get the little bowl, put in all the ingredients and whisk very well, till it’s like a sauce. Set aside and use when the peppers are filled.
Probably the bulghur will be ready now (the zucchini and fennel must be soft), drain the bulghur so there is no water anymore in the pan, get the bowl and mix all the ingredients, (the fennel, zucchini, spring onion, pepper/salt, bulghur)
Get the bell pepper cups and fill each one of them with this mixture (put the cups already on the baking plate, or baking pan), on top you put 1 or 2 tablespoons of the sauce and sprinkle some pumpkinseeds on top!
Now you filled each cup, they are ready to warm up in the oven, they must be in the oven like 20-30 minutes at 200 degrees Celsius.
Take them out when the timer rings! They are ready for use. Imagine you can fill this also with potatoes or other vegetables, be creative and use your taste
Enjoy…..the shoes are mine 😉