Peppers with amaranth filling

Ingredients for 2 servings:

• 4 bell peppers, red
• 3 tbsp peas, frozen or fresh
• Yeast flakes
• 130 g amaranth
• 250 g water
• ½ tsp vegetable broth, granulated
• Salt
• 3 peppercorns, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of savory
• 100 g cheese, Roquefort or sheep’s cheese
• ½ cup vegetable broth
• Fat, for the casserole dishes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, cow’s milk-free, vegetarian

Place amaranth in 250 ml boiling water with 0.5 tsp granulated vegetable stock in 2 casserole dishes with lids and cook for about 20-25 minutes. Cut the tops off the 4 bell peppers. Remove almost all of the seeds and blanch the bell peppers in boiling salted water for about 5 minutes. Finely chop the bell pepper tops and sprinkle the peas with yeast mixture. Mix the cheese with the cooked amaranth and season with sugar, salt, and bluebell. Fill the bell peppers with the mixture. Place in two greased, ovenproof dishes, pour over half a cup of vegetable stock each, close the lids to keep it moist, and place in a cold oven at about 170°C (convection oven) for about 30 minutes.