Vegetarian stuffed peppers

Ingredients for 2 servings:

• 4 bell peppers
• 2 zucchinis
• 1 carrot(s)
• 1 beefsteak tomato(s)
• 1 bunch of chives
• 100 g peas
• 25 g sunflower seeds
• 1 garlic clove(s)
• 100 g Emmental cheese
• salt and pepper
• Paprika powder, sweet
• Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the peppers, cut off the tops, and remove the seeds. Peel the zucchini and garlic, cut into pieces, place in a bowl, and puree with a hand blender. Place the puree in a tea towel and squeeze out any excess liquid, then return the puree to the bowl. Cook the peas and let them cool. Roast the sunflower seeds in a pan and let them cool. Add the cooled peas and sunflower seeds to the zucchini puree. Wash the carrot, coarsely grate it, and fold it in. Finely chop the beef tomato and chives and add them to the puree. Finally, add the cheese, season with salt, freshly ground pepper, sweet paprika, and Worcestershire sauce, and mix everything well. Fill the prepared peppers with the mixture and bake in a greased ovenproof dish at 170 degrees Celsius (350 degrees Fahrenheit) for 30 minutes.