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🍽️ Peppers stuffed with beans and peas

378 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp pine nuts
• 4 red bell peppers
• 2 garlic cloves
• 1 tbsp olive oil
• 150 g chunky tomatoes (can)
• 1 can kidney beans (250 g each)
• 150 g peas (frozen)
• salt
• cayenne pepper
• 1 tsp paprika powder (sweet)
• 1 tsp dried Italian herbs
• 20 g vegan margarine
• 20 g flour
• 200 ml lukewarm soy drink (soy milk) (soy milk, oat milk etc.)
• 1 tsp Dijon mustard
• nutmeg (freshly grated)
• 4 tbsp nutritional yeast flakes
• 5 tbsp oat flakes
• 1 tbsp fresh chopped basil

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. 2. Toast the pine nuts in a pan without fat until they are light brown. Remove them from the pan and set them aside.
3. 3. Wash the peppers, halve them, remove the inside, and place them cut-side up on a baking sheet lined with baking paper.
4. 4. Peel the garlic and chop it finely. Fry it in hot oil until translucent.
5. 5. Add the tomatoes and bring the mixture to a boil.
6. 6. Rinse the beans in a sieve.
7. 7. Add the peas and beans to the tomato mixture and let them simmer for 3 to 4 minutes.
8. 8. Season the filling with salt, cayenne pepper, paprika powder, and herbs, and adjust to taste.
9. 9. Fold the toasted pine nuts into the filling.
10. 10. Fill the pepper halves with the bean and pea mixture.
11. 11. Melt the margarine in a pot.
12. 12. Sprinkle the flour over it and stir it in.
13. 13. Pour in the milk slowly and stir vigorously.
14. 14. Season the sauce with mustard, salt, nutmeg, and cayenne pepper.
15. 15. Remove the pot from the heat and stir in the yeast flakes.
16. 16. Fold the oat flakes into the thick sauce and adjust to taste.
17. 17. Spread the sauce over the stuffed peppers.
18. 18. Bake the peppers in the oven for about 35 minutes.
19. 19. Sprinkle the finished peppers with basil and serve.

Nutrition per serving

• kcal: 378
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 42 g