Vegetarian

Vegetable Stuffed Peppers

Vegetarian
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  • broccoli 
    Foodwaste tip

    Broccoli stems and other parts left over after cutting off the florets are ideal for soups. Check out our broccoli soup recipes for ideas.

    Broccoli soup recipes
  • 150  grams carrots 
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.


    Foodwaste tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 100  grams fresh onions
  • 200  grams fresh tomatoes 
    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • green peppers
  • 50  grams parmesan 
    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 0.25  teaspoon salt
  • tablespoons sunflower oil

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Vegetable Stuffed Peppers


Pepper Recipes

Half of a green pepper filled with broccoli pieces, carrot cubes, tomatoes and small onions covered with Parmesan cheese on a white plate
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  • broccoli
  • 150  grams carrots
  • 100  grams fresh onions
  • 200  grams fresh tomatoes
  • green peppers
  • 50  grams parmesan
  • 0.25  teaspoon salt
  • 2  tablespoons sunflower oil

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  • 1 large frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 baking tray
  • 1 baking parchment

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Vegetable Stuffed Peppers


Pepper Recipes

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Peel 100 grams fresh onions and chop them into pieces of around 0.5 cm
Wash 1 broccoli and cut it into small florets
Peel 150 grams carrots and cut them into cubes of around 0.5 cm
Wash 200 grams fresh tomatoes and cut them into pieces of around 2 cm
Preheat the oven to 180 degrees Celsius
Add 2 tablespoons sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the onions to the frying pan and sauté them for about 2 minutes until they are soft
Add the tomatoes, carrots and broccoli to the onions and sauté the vegetables for about 5 minutes
Wash 2 green peppers, cut them into halves lengthwise and remove their seeds
Line a baking tray with baking parchment
Season the vegetables with 0.25 teaspoon salt and remove the frying pan from the heat
Fill the pepper halves with the vegetables mixture and place them on the baking tray
Grate 50 grams parmesan over the peppers and bake them in the preheated oven at 180 degrees Celsisus for 20 minutes
Take the stuffed peppers out of the oven and serve them on plates