Filled bell pepper

Ingredients ( 4 servings – each around 780 kcal):

  • 4 bell peppers
  • 360g tofu hack
  • 1 can corn
  • 1 onion
  • 1 chilli
  • 200g Pecorino
  • 250 g carrots
  • 200g quinoa
  • 400g tomatoes
  • 2 tablespoon olive oil
  • pepper


  • boil the quinoa
  • prheat the oven to 175 ° C
  • cut the onion and chilli pepper and fry them in a pan
  • add tofu – fry
  • mince the carrots and add as well
  • when the carrots are slightly sofft add the corn and decided tomatoes
  • season with pepper
  • fry everything for 5 min on a low heat
  • meanwhile cut of the head of the bell pepper or half the bell pepper, take out the seeds and place on a baking sheet, which covers a baking sheet
  • when the quinoa is cooked add it to the frying pan as well as add the pecorino, which u had diced beforehand into small pieces and the pepper
  • mix everything together and then fill into the bell peppers – you will have leftovers which u can keep warm and then add at the side of the bell pepper later on
  • bake the bell peppers for 30 min or until they look soft
  • serve on a plate and add the rest of the filling

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