← All recipes

🍽️ Stuffed Peppers "Flying Saucer"

569 kcal · 30 min · 4 servings

Ingredients

• 125 ml classic vegetable broth
• 50 g pre-cooked wheat grains (store-bought)
• 40 g red lentils (2 tbsp)
• 400 g potatoes
• 50 ml carrot juice (approx. 3 tbsp)
• salt
• paprika powder (sweet)
• 100 g onions (2 onions)
• 1 clove garlic
• 1 tbsp olive oil
• 0.5 bunch chives
• 7 g tomato paste (1 tsp)
• pepper
• nutmeg
• 400 g red bell peppers (2 red bell peppers)
• 80 g tomatoes (1 tomato)
• 30 g grated Gouda (2 tbsp; 30% fat)
• 50 g grainy cream cheese (2 tbsp)
• 15 g sesame seeds (1 tbsp)

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Add the wheat grains and lentils to the boiling broth.
3. 3. Cook the grains and legumes for 10 minutes.
4. 4. Wash the potatoes under running water.
5. 5. Peel the potatoes.
6. 6. Dice half of the potatoes into small cubes.
7. 7. Slice the other half of the potatoes into thin rounds.
8. 8. Stir one tablespoon of carrot juice with salt and paprika powder in a bowl.
9. 9. Add the potato slices to the spice mixture and toss to coat.
10. 10. Line a baking dish with baking paper.
11. 11. Layer the seasoned potato slices in the dish in an overlapping pattern.
12. 12. Peel the onions and garlic.
13. 13. Finely dice the onions and garlic.
14. 14. Heat olive oil in a frying pan.
15. 15. Sauté the onions and garlic in the pan until translucent.
16. 16. Add the diced potatoes to the pan.
17. 17. Fry everything for about 15 minutes, turning occasionally.
18. 18. Wash the chives under running water.
19. 19. Dry the chives in a kitchen towel or a salad spinner.
20. 20. Cut the chives into fine rings.
21. 21. Drain the cooked wheat grains and lentils.
22. 22. Let the grains and legumes drain well.
23. 23. Add the tomato paste, remaining carrot juice, and chives to the pan.
24. 24. Season the filling with salt, pepper, and nutmeg.
25. 25. Halve the bell peppers lengthwise.
26. 26. Remove the stems from the pepper halves.
27. 27. Remove the seeds and white membranes from the peppers.
28. 28. Wash the pepper halves thoroughly.
29. 29. Fill the pepper halves with the potato and wheat mixture.
30. 30. Place the stuffed peppers on top of the potato slices in the baking dish.
31. 31. Wash the tomato under running water.
32. 32. Slice the tomato.
33. 33. Cut out the stem area of the tomato in a wedge shape while slicing.
34. 34. Top the peppers with the tomato slices.
35. 35. Preheat the oven to 180 °C (conventional 160 °C, gas mark 2-3).
36. 36. Bake the dish in the preheated oven for about 40 minutes.
37. 37. Sprinkle grated Gouda cheese over the pepper halves.
38. 38. Distribute the cream cheese over the potatoes in the dish.
39. 39. Sprinkle the dish with sesame seeds.
40. 40. Increase the oven temperature to 200 °C (conventional 180 °C, gas mark 3).
41. 41. Bake for another 10-12 minutes until golden brown.

Nutrition per serving

• kcal: 569
• Protein: 28 g · Fett/Fat: 16 g · Carbs: 73 g