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🍽️ Orientalic peppers stuffed with rice, vegan mince and lentils

588 kcal · 30 min · 4 servings

Ingredients

• basmati rice 100 g
• lentils, red 50 g
• chickpeas 100 g
• salt pinch
• pepper, red 4 pcs.
• pomegranate 0.5 pcs.
• Vemondo vegan mince 275 g
• oil 3 tbsp
• almonds, sliced 30 g
• turmeric, ground 1 tbsp
• cumin pinch
• cinnamon pinch
• garlic cloves 2 pcs.
• soy yogurt 500 g
• mint, fresh 15 g

Instructions

1. 1. Put rice, red lentils and chickpeas in a pot.
2. 2. Cover the ingredients with 1.5 liters of salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to a low setting.
5. 5. Let the pot cook covered for about 10 minutes.
6. 6. Wash the peppers thoroughly.
7. 7. Cut off the top of the peppers.
8. 8. Remove the core from the peppers.
9. 9. Halve the pomegranate.
10. 10. Tap the skin with a spoon to release the seeds.
11. 11. Loosen the vegan mince in the package with a fork.

Nutrition per serving

• kcal: 588
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 72 g