Stuffed Peppers – three recipes in one!
yummyvege | Yummy vegetarian recipes
yummyvege | Yummy vegetarian recipes
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Ingredients

  • 5 minutes Servings
  • 2 halves) Cooking time: 15 minutes in the frying pan For one person. 25 minutes in the oven. + soaking time Total: 45 minutes
  • 1 large red pepper
  • 55 g grated courgette
  • 30 g grated carrot
  • 40 g leek
  • 50 g raw cashews
  • 2 tbsp lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp water
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp ground almonds
  • 200 ºc. Saute the courgette, carrot and leek in
  • 1 tbsp of extra virgin olive oil for about
  • 15 minutes Meanwhile put the following ingredients in a blender
  • 1 tbsp extra virgin olive oil
  • 5 minutes Servings
  • 15 minutes in the frying pan
  • 25 minutes in the oven
  • 1 large red pepper
  • 55 g grated courgette
  • 30 g grated carrot
  • 40 g leek
  • 100 g smoked tofu
  • 2 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1 tsp miso
  • 1/2 tsp salt
  • 1 tbsp ground almonds
  • 200 ºc. Saute the courgette, carrot and leek in
  • 1 tbsp of extra virgin olive oil for about
  • 15 minutes Meanwhile put the following ingredients in a blender
  • tofu
  • 1 tbsp extra virgin olive oil, miso and salt. Blend until smooth. With a spatula mix the tofu and sauteed vegetables together. Cut the red pepper in half lengthwise, remove the membrane and seeds. Put the tofu mixture in the pepper. Sprinkle with ground almonds if you wish. Place on a baking tray covered with greaseproof paper. Bake in the oven for 25 minutes
  • 5 minutes Servings
  • 15 minutes in the frying pan
  • 25 minutes in the oven
  • 1 large red pepper
  • 55 g grated courgette
  • 30 g grated carrot
  • 40 g leek
  • 1 medium egg
  • 100 ml milk
  • 1/2 tsp salt
  • 1 tbsp grated parmesan cheese

Instructions

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