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🫑 Spanish Stuffed Peppers in Chili Pepper Sauce

510 kcal · 50 min · 4 servings

Ingredients

• 4 Stk. Bell peppers (large, red)
• 400 g Chickpeas (canned, drained)
• 200 g Sweetcorn (canned, drained)
• 1 Stk. Zucchini (grated)
• 3 Stk. Garlic cloves (pressed)
• 2 EL Tomato paste
• 2 TL Paprika powder (sweet)
• 1 TL Chili flakes
• 200 ml Vegetable broth
• 150 g Feta cheese (crumbled)
• 3 EL Olive oil
• 1/2 TL Salt
• 2 EL Parsley (chopped)

Instructions

1. 1. Preheat oven to 200 degrees Celsius top/bottom heat.
2. 2. Wash peppers, cut off tops and remove seeds.
3. 3. Mix chickpeas, corn, zucchini, garlic, tomato paste, and spices in a bowl.
4. 4. Fill the pepper halves with the mixture.
5. 5. Pour broth into a baking dish. Place the stuffed peppers inside.
6. 6. Drizzle 1 tbsp olive oil over each pepper.
7. 7. Bake the peppers for 30 minutes in the oven.
8. 8. Remove the dish. Distribute the feta cheese evenly on top.
9. 9. Bake for another 10 minutes until cheese melts.
10. 10. Sprinkle parsley on top. Serve hot.

Nutrition per serving

• kcal: 510
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 38 g