recipe written and developed by Kristina Domitrovich
photos by Lindsay Pace
If you’re looking for an hors d’oeuvre with spice, our veggie cups will do the trick. Think: Charred red bell pepper and chili flakes for a kick.
Veggie Cups
Ingredients
- 3 red bell peppers
- 6 large carrots, peeled and roughly chopped into 4 pieces
- 1 7-ounce can diced pimentos, drained
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/4 teaspoon red chili flakes
- 1/2 cup milk or plant-based alternative
- 3 15-pack phyllo shells
- Sour cream for serving
Instructions
- Preheat the oven to 475, and line a baking sheet with silicone or parchment. Cut peppers in half, and remove the stems and seeds; place them cut-side down on the baking sheet, and bake for about 20-30 minutes, or until charred.
- Meanwhile, in a large skillet over medium heat, add olive oil, followed by the carrots, salt, 1/2 teaspoon onion powder, garlic powder and paprika. Sauté, stirring occasionally, until fork tender. Add the remaining olive oil to the pan, followed by the minced garlic, chili flakes and pimentos. When the peppers are charred, remove the skins, and add to the pan.
- Preheat the oven according to phyllo shells’ packaging. Sauté for another 5 minutes. Transfer to a food processor and purée; slowly drizzle in 1/2 cup milk, until completely smooth.
- In a mini muffin tin, cook the empty shells according to packaging to ensure they will be crunchy. Once done, pipe or spoon about a teaspoon and a half of the veggie purée into each cup, then return to the oven for an additional 10-12 minutes, or until the cups are starting to golden. Repeat with remaining ingredients, drizzle with sour cream and serve immediately.
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