Stuffed peppers with tomato puree

Ingredients for 2 servings:

• 2 large bell peppers, yellow
• 75 g soy flakes
• 75 g millet
• ½ stalk(s) leek, in rings
• 1 garlic clove(s), crushed
• ½ liter vegetable broth made from water and stock powder
• 4 tbsp olive oil
• 5 tomatoes, diced
• 1 onion(s), finely diced
• 1 tbsp parsley, chopped
• 2 handfuls of lamb’s lettuce
• salt and pepper
• Balsamic vinegar and olive oil for the dressing
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegan

First, prepare the vegetable broth and then add the soy flakes for about 10 minutes. During this time, cook the millet in lightly salted water until nice and soft. Now that the millet and soy flakes are no longer a lot of work for us, we have time to focus on the other things. First, slice the leek into thin rings, then crush the garlic clove and throw both into a pan in which half the oil has been heated. Lightly fry the ingredients there. By then, the soy flakes and millet should be ready, so you can add them (well drained) to the pan and fry them. Important: don’t forget to season with salt and pepper. Next, take the peppers and cut them open (on the stem side) so that you have the empty pepper on one side and the stem with a roughly 1.5 cm wide pepper rim on the other (in this case, the green stem and the 1.5 cm yellow rim). Then carefully push the stem out of the rim, leaving only a “pepper wheel” in the end. Clean the other half of the peppers and remove all seeds. Once that’s done, press the millet, garlic, leek, and soy flakes mixture into the empty peppers until they’re full. During the whole process, preheat the oven to about 180 degrees Celsius. Place the “pepper wheels” in a shallow baking dish, then place the stuffed peppers on top so they won’t fall over easily. Place in the oven for 15 minutes. Now for the tomato mash: first, cut the tomatoes and onion into small cubes. Then fry the onion a little in the remaining oil and then add the diced tomatoes. Then let it cook until the tomatoes have turned to mush (overcooked). Now add the parsley and season with salt, pepper, a pinch of sugar and a small dash of balsamic vinegar until it tastes good. All that’s left now is the lamb’s lettuce: you just have to clean it first, it will later serve as a green side dish to the rest. Of course, the dressing is a must. It’s best to mix a little olive oil with balsamic vinegar to create a slightly acidic dressing. Finally, all that’s left is to arrange everything nicely on a plate. Take the bell pepper ring again and place it on a plate, put the bell pepper back in the hole so it stands upright, lamb’s lettuce next to it, add the dressing over the lettuce, then pour the tomato mush nicely next to it and the dish is ready. It should now look lovely red, yellow and green on the plate.