Chickpea and tomato stew
First, the garlic is peeled and finely chopped, while the shallots are peeled and coarsely chopped. Then, in a large pot, heat the olive oil and sauté the...
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Vegetarian stuffed peppers
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Preparation time:
60 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
432
Calories
54 g
Carbohydrates
19 g
Protein
12 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | 1 (150 g) |
 | Olive oil | 1 Tablespoon |
 | Spinach, leaf spinach (frozen) | 125 g |
 | Onion (fresh) | ¼ (25 g) |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Chili powder | 1 Pinch(s) |
 | Vegetable broth | 75 ml |
 | Couscous, couscous | 60 g |
 | Feta, feta cheese, shepherd's cheese (approx. 10% fat, light) | 40 g |
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Preparation:
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
Coated pan
Oven
Tablespoon
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