495
Calories
9g
Protein
42g
Fat
20g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 20 ml (1.5 tbsp)
- Thyme - 5 g (2 tsp)
- Garlic clove - 3 g (1 pcs)
- Red pepper - 180 g (1 whole)
- Mushroom - 70 g (1 cup)
- Cauliflower - 120 g
- Cashew nut - 10 g
- Onion, small - 30 g (0.5 whole)
- Vegan pesto - 15 g (1 tbsp)
How to make:
- Prepare the vegetables
- Cook the chopped onion and garlic in 1 tbps olive oil in a frying pan
- Cook until softened. Add the thyme, mushrooms and cauliflower and cook for around 5 minutes
- Spoon the mixture into the red pepper, sprinkle with chipped nuts and cook in an oven for 20 minutes or until the pepper has softened
- Serve the stuffed pepper with vegan pesto
