Halloween Special Teil 2 - Vegane gefüllte Paprika

Halloween special part 2 - Vegan stuffed peppers

Halloween special: Let's get together a healthy scare! Delicious vegan stuffed peppers - with the high vitamin C content of 140 milligrams per 100 grams, the red pods in particular support the immune system. But the immune system is also boosted in green and yellow: With an average of 120 milligrams of vitamin C (100 grams), they have almost the same high levels. Do you want to make your diet healthier in the long term? Use a juice cleanseto easily start a healthier & more conscious lifestyle. Then incorporate the vegan stuffed peppers into your everyday life. Have fun cooking them!

Preparation: 5 min.

Preparation: 15-20 min.

Total time: 35-40 min.

Cuisine/Origin: Regional

Category: Low carb

Ingredients (3 peppers):

3 peppers

250g millet

1 zucchini

1 onion

1 pack of strained tomatoes

3 tablespoons paprika powder

1 small can of corn

olive oil



100g Gouda (grated)


  1. First bring the millet to the boil briefly in a pan with the same amount of vegetable stock, remove from the heat and leave to soak for approx. 15-20 minutes
  2. Then wash the peppers, remove the cap and remove the core with a sharp knife
  3. Now carve the faces into the peppers
  4. Next, finely dice the onion and zucchini
  5. Then place the onions in a pan, fry briefly, add the zucchinis and sweetcorn and continue to fry for 8-10 mins.
  6. Now add some vegetable stock and the millet and simmer for a further 5 minutes
  7. Finally, fill the peppers with the mixture and place in a baking dish, add the tomato purée, sprinkle with cheese and place in the oven (180 °C fan oven) for 15-20 mins.

Nutritional values (per portion):

486 kcal

29g carbohydrates

32g protein

26g fat

Recipe video:

style="font-weight: 400;">
Back to blog