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Vegetarian stuffed peppers

Vegetarian stuffed peppers

Preparation time:
60 min
Difficulty level:

Nutritional values:

54 g
19 g
12 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil 1 Tablespoon
Spinach, leaf spinach (frozen)Spinach, leaf spinach (frozen) 125 g
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
Vegetable brothVegetable broth 75 ml
Couscous, couscousCouscous, couscous 60 g
Feta, feta cheese, shepherd's cheese (approx. 10% fat, light)Feta, feta cheese, shepherd's cheese (approx. 10% fat, light) 40 g


Step 1:
First, prepare the couscous according to package directions. In the meantime, preheat the oven to 200°C top/bottom heat.
Step 2:
The bell pepper is washed, cut off the top and remove the seeds. The spinach is washed, spun dry and, if necessary, freed from long stems. The garlic and onion are peeled and finely chopped.
Step 3:
Heat 1 tablespoon of oil in a frying pan and sauté the onions, garlic and spinach until the spinach has collapsed. The whole is seasoned with salt, pepper and chili seasoning.
Step 4:
Then crumble the feta and mix with the couscous and spinach. The mass is filled into the peppers.
Step 5:
Place the stuffed peppers side by side in a baking dish and pour the vegetable broth over them. Set the oven to 200°C top/bottom heat and cook the peppers for about 20-30 minutes.

Macronutrient distribution:

The recipe Vegetarian stuffed peppers is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Coated pan
Coated pan
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