Mediterranean Roasted Vegetable Stuffed Cups with Spicy Sour Cream
Delight in a vibrant medley of roasted vegetables nestled within sweet bell pepper cups and onion shells, infused with the aromatic flavors of the Mediterranean. This colorful vegetarian dish not only pleases the palate with its harmonious blend of fresh ingredients—such as juicy cherry tomatoes, crunchy baby corn, and earthy mushrooms—but also appeals to the eyes with its striking presentation. Topped with a creamy chili-infused sour cream and fresh herbs, these stuffed cups are perfect for a light meal or as an impressive appetizer for your gatherings.
6
Servings
300
Calories
16
Ingredients
Ingredients
red peppers
6 (sliced halfway across to form cups, seeds removed)
garlic salt
1 teaspoon
red onion
1 large (peeled and prepared into shells)
cherry tomatoes
12 (halved)
baby corn
12 ears
button mushrooms
12 (sliced)
chives
8 tablespoons (chopped)
basil leaves
20 (shredded)
sesame seeds
1 tablespoon
lemon juice
1 tablespoon
olive oil
2 tablespoons
salt
to taste
black pepper
to taste (freshly ground)
sour cream
2/3 cup
green chili pepper
1 (seeded and chopped)
fresh mint
2 tablespoons (chopped)
Instructions
1
Begin by slicing each red pepper halfway across to create cups, carefully removing the seeds. Sprinkle the insides of the cups with garlic salt and set aside.
2
Preheat your oven to 350°F (175°C). For the onion, slice off the top and bottom ends and halve it lengthwise. Peel off layers one by one until you have six distinct onion shells set aside. Finely chop any leftover onion.
3
In a large mixing bowl, combine the chopped red pepper, onion, halved cherry tomatoes, baby corn, and sliced mushrooms. Add 4 tablespoons of chopped chives, shredded basil, sesame seeds, lemon juice, and 1 tablespoon of olive oil. Season with salt and black pepper to taste. Spread the mixture evenly in a roasting tray, and roast for approximately 15 minutes until tender.
4
On a lightly greased baking sheet, arrange the red pepper cups and onion shells. Brush the outsides with the remaining tablespoon of olive oil, then place them in the oven for 15 minutes alongside the vegetables.
5
While the vegetables are roasting, prepare the chili sour cream by mixing the sour cream with the chopped green chili, 2 tablespoons of chives, and mint. Cover and refrigerate until ready to serve.
6
To serve, plate a red pepper cup and an onion shell on each serving dish. Fill each with the roasted vegetable mixture and provide a dollop of chili-infused sour cream alongside. Garnish with the reserved tops of the red peppers and any extra chives for a colorful presentation.
Nutrition Information
13g
Fat
25g
Carbs
5g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Roasted Vegetable Stuffed Cups with Spicy Sour Cream?
It is a vibrant vegetarian dish featuring a roasted medley of cherry tomatoes, baby corn, and mushrooms served inside red bell pepper cups and onion shells, topped with a chili-infused sour cream.
How many servings does this recipe make?
This recipe yields 6 servings.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as vegetarian.
Can I make this recipe vegan?
Yes, you can create a vegan version by substituting the sour cream with a plant-based dairy-free alternative.
What are the nutritional facts for one serving?
Each serving contains approximately 300 calories, 13g of fat, 25g of carbohydrates, 5g of protein, and 6g of fiber.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
How do I prepare the red pepper cups?
Slice each pepper halfway across to create a cup shape, remove the seeds, and sprinkle the insides with garlic salt.
How do I create the onion shells?
Slice off the top and bottom of a large red onion, halve it lengthwise, and peel off the layers until you have six distinct shells.
What vegetables are used in the stuffing mixture?
The stuffing includes chopped red pepper, onion, cherry tomatoes, baby corn, and button mushrooms.
How long should the vegetables be roasted?
The vegetable mixture should be roasted in a tray for approximately 15 minutes until tender.
Do the pepper cups and onion shells need to be cooked separately?
They are placed on a separate lightly greased baking sheet and roasted for 15 minutes alongside the vegetable tray.
What ingredients are in the spicy sour cream?
The sauce is made by mixing 2/3 cup of sour cream with chopped green chili, chives, and fresh mint.
What herbs are used in the vegetable roast?
The roasting mix uses 4 tablespoons of chopped chives and 20 shredded basil leaves.
How much olive oil is needed for this recipe?
A total of 2 tablespoons of olive oil is used: 1 tablespoon in the vegetable mix and 1 tablespoon for brushing the cups and shells.
What kind of mushrooms are recommended?
The recipe specifies using 12 sliced button mushrooms.
How should the green chili pepper be prepared?
The green chili should be seeded and finely chopped before being added to the sour cream.
Is there any citrus in the recipe?
Yes, 1 tablespoon of lemon juice is added to the vegetable mixture before roasting.
Are there any seeds used in the stuffing?
Yes, 1 tablespoon of sesame seeds is mixed into the roasted vegetable medley.
What should I do with the leftover onion pieces?
Any onion not used for the shells should be finely chopped and added to the roasting tray with the other vegetables.
How is the dish garnished?
Garnish the filled cups with the reserved tops of the red peppers and any extra chopped chives.
How many red peppers are required?
You will need 6 red peppers for this recipe.
How should the cherry tomatoes be prepared?
The 12 cherry tomatoes should be halved before roasting.
What type of seasoning is used for the vegetables?
The vegetables are seasoned with salt and freshly ground black pepper to taste.
Can I prepare the spicy sour cream in advance?
Yes, you should prepare it while the vegetables roast, then cover and refrigerate it until you are ready to serve.
What is the total ingredient count for this recipe?
There are 16 ingredients required to make this dish.
Is there any garlic in this recipe?
The recipe uses 1 teaspoon of garlic salt to season the red pepper cups.
How many ears of baby corn are needed?
The recipe calls for 12 ears of baby corn.
What is the recommended serving style?
Plate one red pepper cup and one onion shell per dish, fill them with roasted vegetables, and serve with a dollop of chili sour cream on the side.
What size of red onion is best?
One large red onion is recommended to ensure you can get six distinct shells from the layers.
Is this dish served hot or cold?
The stuffed cups and roasted vegetables are served hot, while the chili sour cream is served chilled.