Vegetarian Oven grilled Pepper

Name: Vegetarian Oven grilled Pepper
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 dash olive oil; 1 pinch onion seeds; 1 cup onion, chopped; 8 clove garlic, chopped; 175 grams minced soy; 100 grams zucchini, chopped; 100 grams corn; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp cumin powder; 1/4 tsp tandoori masala powder; 2 tbsp tomato paste; 1 tsp salt; 1/2 tsp sugar; 20 grams coconut, chopped; 6 Green Peppers; 1/4 cup parmesan cheese, grated

contactmsd @contactmsd

I wanted to do a vegetarian version of stuffed peppers.

Do note: even if the filling turns a bit more salty, it's not a big problem...because of the sweetness of the peppers, it won't matter much.

While you're making this dish, you could use the same tray to make some potato wedges on the side. Though the wedges would/could need a bit longer in the oven.

I wanted to do a vegetarian version of stuffed peppers.

Do note: even if the filling turns a bit more salty, it's not a big problem...because of the sweetness of the peppers, it won't matter much.

While you're making this dish, you could use the same tray to make some potato wedges on the side. Though the wedges would/could need a bit longer in the oven.

contactmsd @contactmsd

I wanted to do a vegetarian version of stuffed peppers.

Do note: even if the filling turns a bit more salty, it's not a big problem...because of the sweetness of the peppers, it won't matter much.

While you're making this dish, you could use the same tray to make some potato wedges on the side. Though the wedges would/could need a bit longer in the oven.

I wanted to do a vegetarian version of stuffed peppers.

Do note: even if the filling turns a bit more salty, it's not a big problem...because of the sweetness of the peppers, it won't matter much.

While you're making this dish, you could use the same tray to make some potato wedges on the side. Though the wedges would/could need a bit longer in the oven.

Saved

Ingredients

10 mins

4 servings

Filling
1 dasholive oil
1 pinchonion seeds
1 cuponion, chopped
8 clovegarlic, chopped
175 gramsminced soy
100 gramszucchini, chopped
100 gramscorn
1/2 tspred chilli powder
1/4 tspturmeric powder
1/2 tspcumin powder
1/4 tsptandoori masala powder
2 tbsptomato paste
1 tspsalt
1/2 tspsugar
20 gramscoconut, chopped
Base
6Green Peppers
Topping
1/4 cupparmesan cheese, grated

Saved

Steps

10 mins

1

Heat the dash of olive oil and add the onion seeds, stir until you can smell the fragrance of the onion seeds.
2

Now add the chopped onions and stir till slightly golden. Then add the chopped garlic until light brown.
3

Add the minced soy and chopped zucchini and fry for about 4 minutes.
4

Now add the corn and chopped fresh coconut. Then start adding the seasoning.
5

Add the tomato paste, stir for another 3 minutes. Add salt and sugar according to your own taste. Put on the lid and let it simmer for another 3 minutes.
6

The filling is ready, now it's time to prepare the peppers by cutting the top off and cleaning out the seeds.
7

Stuff the filling into the Peppers
8

Preheat oven to 180°C
9

Put some olive oil onto the peppers and top it off with the grated Parmesan. Put them back into the oven for 30 minutes.