Stuffed protein pepper, or basically fill it with whatever you want!

Think of it as a mixture that can be used for anything, for example zucchini or onions! There is a recommendation here for dividing into serving portions, but of course you can divide into the quantities that suit you and therefore.

Ingredients

•6 medium peppers (I used about 140 grams of pepper mixture)

•Half a bunch of coriander

•Half a bunch of parsley

** The greens amount to about 200 grams.

•Medium onion (190 g)

•3-4 cloves of garlic (30 g)

•2-3 celery sticks

•1 medium zucchini or 2 small ones / you can choose zucchini (210 g)

•1 medium or 2 small carrots (120 g)

•120 g pea protein (can be purchased from

For the sauce

•100 ml boiling water

•2 boxes of MUTTI / finely chopped tomatoes without sugar (total 800 g)

•Some of the greens we will use to fill the pepper, we will keep aside for the sauce

Spices:

•turmeric

•cumin

•Cinnamon

•Ground black pepper

•salt

preparation

1. Take the peppers, gently remove the top, and empty the inside into the trash, keeping the lid, which will be the cap of the pepper. Using a sharp knife, gently cut two slits on each side of the body of the pepper, not the bottom. This will allow the liquid in the pot to penetrate into the filling through the pepper. Set aside.

2. We will prepare 2 bowls, one for the filling and one for the sauce.

3. Wash the greens well and chop: 150 g for the filling, 50 g for the sauce.

4. Grate the carrots: 90 grams for the filling, 30 grams for the sauce.

5. Grate the zucchini: 130 g for the filling, 80 g for the sauce.

6. Finely chop the onion: 140 grams for the filling, 50 for the sauce **(I personally don't like to grate the onion because it loses its richness and becomes juicy).

7. Chop 3 large garlic cloves: 20 grams for the filling, 10 grams for the sauce.

8. At this point, I will set the bowl with the filling aside and begin working on the sauce.

9. Take the sauce bowl, add 2 cans of finely chopped tomatoes, and 100 ml of water and mix.

10. Add a flat teaspoon of: turmeric, cumin, ground black pepper + a quarter teaspoon of salt, and mix.

11. I will take 3 tablespoons of the sauce mixture for the filling bowl.

12. The rest of the sauce goes into a medium double-walled pot, bring to a boil, then reduce to low heat.

13. In the filling bowl, add the pea protein and spices: a flat spoon of turmeric, a flat spoon of ground pepper, a flat spoon of salt, a flat spoon of cinnamon (for professionals, a flat spoon = about 5 grams, a flat spoon = 2 grams). Do you like spicy? Turn it up :)

14. Stuff the stuffing into the pepper. Note that there is no rice here and nothing that will increase the volume of the pepper during cooking, so pack it well. Before you close the pepper with its cap, take a spoonful of the sauce that is cooking in the pot and put it over the stuffing, and only then close the pepper. The amount of stuffing in the pepper is 140 grams.

15. Place each pepper you finish stuffing in this manner, of course, standing up, in the pot with the sauce. Create a structure, like a hexagon, so that the peppers have support from each other.

16. When you're done placing them, look in the pot. Did the sauce reach almost to the edge of the pepper? If not, add a little hot water. Do not cover the pepper and do not let the liquid pass the point where the pepper was cut.

17. Close the pot with a lid, bring to a boil and cook over low heat for about an hour.

Are you in the Masa? You can add rice to the filling!!

Want more protein? You can add another tablespoon of pea protein or a tablespoon of protein-enriched pumpkin seed powder, or, for example, chop edamame or tofu into the mixture.

Yields 6 servings/6 stuffed peppers

Approximate nutritional values per unit: 205 kcal, 24 grams of carbohydrates, 24 grams of protein, 2 grams of fat

Did you prepare?

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