Green Pepper Mousse Recipe

Name: Green Pepper Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 green peppers, about two pounds, seeded and chopped; 1/2 cup chopped celery or fennel; 2 tablespoons butter; 1 small onion, sliced; 1 envelope unflavored gelatin; 2 tablespoons fresh lemon juice; 1/4 cup boiling water; 3 tablespoons minced fresh dill; 3/4 cup mayonnaise, preferably homemade; 1/4 cup plain yogurt; Salt and freshly-ground pepper; Fresh tomatoes, imported black olives and dill sprigs for garnish

Servings: persons

6 green peppers, about two pounds, seeded and chopped
1/2 cup chopped celery or fennel
2 tablespoons butter
1 small onion, sliced
1 envelope unflavored gelatin
2 tablespoons fresh lemon juice
1/4 cup boiling water
3 tablespoons minced fresh dill
3/4 cup mayonnaise, preferably homemade
1/4 cup plain yogurt
Salt and freshly-ground pepper
Fresh tomatoes, imported black olives and dill sprigs for garnish

1
Saute peppers and celery or fennel in butter until tender, but not brown, about 15 minutes.
2
Place onion, gelatin, lemon juice and boiling water in a blender or food processor and process for about 10 seconds (results will be smoother if you use a blender).
3
Add cooked peppers, celery or fennel and dill and blend until the mixture is uniformly pureed.
4
Add the mayonnaise and blend until the mixture is smooth.
5
Stir in the yogurt.
6
Season to taste with salt and pepper.
7
Pour into a four-cup mold and chill at least six hours.
8
Unmold and serve garnished with fresh tomatoes, olives and sprigs of dill, or make a sauce by pureeing seeded, chopped fresh tomatoes.
9
Season the sauce with salt and pepper and a few drops of lemon juice.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 green peppers, about two pounds, seeded and chopped, 1/2 cup chopped celery or fennel, 2 tablespoons butter, 1 small onion, sliced, and more.

Yes, Green Pepper Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Green Pepper Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions