John Myers
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Two Kinds of Vegetarian Stuffed Peppers from Oven
The perfect two kinds of vegetarian stuffed peppers from oven recipe with a picture and simple step-by-step instructions.
Filling 1
- 250 g Soy Schnetzel
- 400 Milliliters Vegetable stock
- 1 toe Chopped garlic
- 0,5 piece Diced onion
- 1 pinch Salt and pepper
- 1 shot Tomato ketchup
- 1 pinch Marjoram spice
Filling 2
- 0,5 piece Chopped onion
- 1 toe Chopped garlic
- 0,5 piece Zucchini
- 10 Rods Freshly chopped chives
- 5 piece Cocktail vine tomatoes
- 100 g Cream cheese with herbs
- 1 pinch Salt and pepper
- 1 pinch Red chilli flakes
Basic ingredient
- 2 piece Big red peppers
- 1 piece Egg yolk
- 100 Milliliters Liquid cream
- 50 g Grated cheese
Preface
- The recipe is divided into two different versions, we made both and served them with rice.
Basic ingredient
- Mix the cream with an egg. Wash the bell peppers, divide and gut them once in the middle. Place the peppers in a baking dish.
Filling 1
- Cook the soy schnitzel in vegetable stock according to the instructions on the packet and squeeze out. Fry the soy in the pan with the onions and then add all the ingredients one after the other according to the list and season well.
Filling 2
- Fry the zucchini cut into small cubes with the onion and garlic. Add the cream cheese and let it melt. At the end, add the chives and the tomatoes, cut into small cubes. Taste well.
completion
- Now fill the peppers up to about 1cm below the edge, pour the cream / egg mixture on top and cover with grated cheese. Bake everything in the preheated oven at about 180 ° C for about 30 minutes until the cheese runs nicely and is brown.
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