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🍽️ Vegetable Stuffed Pepper Boats

210 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 2 garlic cloves
• 100 g mushrooms
• 1 red bell pepper
• 150 g pumpkin flesh (e.g. butternut squash)
• 350 g red cabbage
• 3 tbsp rapeseed oil
• 50 ml dry white wine
• 300 ml vegetable broth
• 1 tbsp honey
• salt
• pepper (from the mill)
• 1 coriander (ground)
• 1 pinch caraway
• 4 orange bell peppers

Instructions

1. 1. Peel the shallot and the garlic clove.
2. 2. Finely chop the shallot and garlic.
3. 3. Clean the mushrooms.
4. 4. Slice the mushrooms.
5. 5. Wash the red bell peppers.
6. 6. Remove the stems and seeds from the red bell peppers.
7. 7. Dice the flesh of the red bell peppers into approx. 1 cm cubes.
8. 8. Dice the pumpkin flesh into small pieces.
9. 9. Remove the hard core from the cabbage.
10. 10. Shred the cabbage finely.
11. 11. Preheat the oven to 200 degrees Celsius with top and bottom heat.
12. 12. Heat the oil in a pan.
13. 13. Sweat the shallot together with the garlic until translucent.
14. 14. Briefly fry the mushrooms.
15. 15. Add the bell pepper and pumpkin cubes as well as the cabbage.
16. 16. Deglaze everything with the white wine.
17. 17. Pour in the broth.
18. 18. Let the mixture simmer on high heat for approx. 5 minutes.
19. 19. Season everything generously with honey, salt, pepper, coriander, and cumin.
20. 20. Strain the vegetables through a sieve.
21. 21. Catch the liquid.
22. 22. Pour the liquid into a baking dish.
23. 23. Wash the orange bell peppers.
24. 24. Cut off a lid from the top of the orange bell peppers.
25. 25. Remove the white inner membranes and seeds from the orange bell peppers.
26. 26. Fill the orange bell peppers with the vegetables.
27. 27. Mashed potatoes go well with this, for example.

Nutrition per serving

• kcal: 210
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 30 g