Vegan stuffed peppers

Ingredients for 2 servings:

• 4 bell peppers, red
• 250 g mushrooms, fresh
• 2 onions
• 1 can of corn
• 3 tbsp olive oil
• 1 clove(s) garlic
• 300 g herbal spread, vegan
• 100 g cheese substitute, vegan, grated
• 2 tsp vegetable broth, instant
• n. B. Paprika powder, sweet
• n. B. Curry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegan, gluten-free, sugar-free, low-carb

Wash the bell peppers, cut in half, and remove the seeds. Wash, trim, and slice the mushrooms. Dice the onions. Crush the garlic. Drain the corn. Place the peppers on a baking sheet lined with baking paper, inside out, in a hot oven at 180°C (top/bottom heat), for 10 minutes. Drain any liquid that comes out. Meanwhile, fry the onions and garlic in olive oil until translucent (approx. 5 minutes). Then add the mushrooms and fry until soft. Add the corn, stock granules, curry powder, and paprika. Mix everything together and heat through. Finally, add the vegan spread. Mix everything well and bring to a boil briefly. Fill the bell peppers with this mixture. Sprinkle the vegan grated cheese over them and return to the hot oven for another 20 minutes. Remove from the oven and enjoy.