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
salt
pepper
100g Gouda (grated)
Preparation:
- 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
- Then wash the peppers, remove the cap and remove the core with a sharp knife
- Now carve the faces into the peppers
- Next, finely dice the onion and zucchini
- Then place the onions in a pan, fry briefly, add the zucchinis and sweetcorn and continue to fry for 8-10 mins.
- Now add some vegetable stock and the millet and simmer for a further 5 minutes
- 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:
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