Time of preparation: 40+ min
Makes 8 to 10 small to medium-sized stuffed peppers
8 middle-sized red peppers
For the filling:
200 g mung dhal (Indian yellow lentils)
200 g tofu
5 sun-dried tomatoes
some parsley sprigs
some marjoram sprigs
some thyme sprigs
1 tsp sweet paprika
salt and pepper
2 tbs nutritional yeast (optional)
Cook lentils, drain and let them cool. Blend tofu in a food processor. Grate carrots and chop shallots, sun-dried tomatoes, and herbs. Mix all ingredients together and season to taste. If you like, you can add two tablespoons of nutritional yeast. Preheat the oven to 180°C. Spoon the filling into bell or red peppers, bake until golden brown and serve with tomato sauce and hokkaido pumpkin mash.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.