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🍽️ Vegan stuffed bell peppers from the air fryer

438 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• peppers, red 2 pc.
• peppers, green 2 pc.
• basil, fresh 10 g
• parsley, fresh 10 g
• Vemondo vegan mince 400 g
• tomato paste 2 tsp
• soy sauce 2 tsp
• pepper, black ground pinch
• salt pinch
• olive oil 2 tbsp
• vegan coconut yogurt 300 g
• lemon juice 1 tbsp

Instructions

1. 1. Halve the onion and peel it. Cut the onion into small cubes.
2. 2. Wash the bell peppers thoroughly. Cut off the top part (the lid).
3. 3. Remove the inside of the bell peppers (seeds and ribs). Cut the removed lids into small cubes.
4. 4. Wash the herbs. Shake them dry to remove excess water.
5. 5. Pluck the leaves from the stems. Finely chop the leaves, but keep a few whole leaves for decoration.
6. 6. Take a large bowl. Add the vegan mince, the finely chopped herbs, the onion cubes, the tomato paste, the soy sauce, and the pepper.
7. 7. Work the ingredients in the bowl with your hands until they are well mixed.
8. 8. Season the filling with salt and adjust the seasoning as needed.
9. 9. Fill the bell peppers with the mince mixture. Make sure not to overfill them.
10. 10. Brush the stuffed bell peppers with one tablespoon of oil.
11. 11. Place the bell peppers in the basket of the air fryer.
12. 12. Preheat the air fryer to 160 degrees Celsius.
13. 13. Cook the bell peppers for about 20 minutes.
14. 14. Mix the pepper cubes with one tablespoon of olive oil in a small dish.
15. 15. Take the yogurt. Season it with salt and lemon juice.
16. 16. Take the finished bell peppers out of the air fryer.
17. 17. Place the bell peppers on the plates. Add a dollop of yogurt.
18. 18. Distribute the oil-mixed pepper cubes on the yogurt.
19. 19. Sprinkle the dishes with the remaining fresh herb leaves.
20. 20. Enjoy your meal!

Nutrition per serving

• kcal: 438
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 38 g