share on

Vegetarian stuffed peppers




Macinato vegetale Macì Sojasun

30 oz

find out more

Green peppers

1 unit

Grated Parmesan cheese

2 teaspoons

Extra virgin olive oil

2 teaspoons


1 teaspoon


1 teaspoon

Cherry tomatoes

4 unit

Spring onions

1 unit

second courses from Italy

Vegetarian stuffed peppers

Vegetarian stuffed peppers

vegetarian with lactose source of C vitamins high in potassium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetarian stuffed peppers

Tasty but light main course

Vegetarian stuffed peppers step 1

step 1

Wash the pepper, cut it in half and remove the seeds.

Vegetarian stuffed peppers step 2

step 2

Soak the soy stew in boiling water and a little salt for 10 minutes, once it is rehydrated, drain and squeeze out the excess water.

Vegetarian stuffed peppers step 3

step 3

In a bowl to prepare the stuffing of peppers, mix together minced soy, capers, chopped cherry tomatoes, spring onions or finely chopped, chopped parsley, a drizzle of oil, cheese.

Vegetarian stuffed peppers step 4

step 4

Place the peppers cut into small boats in a baking pan, fill them with the freshly prepared mixture and sprinkle a little grated pa on top. Add half a finger of water to the pan and bake in a hot oven.

Vegetarian stuffed peppers step 5

step 5

Bake in a static or fan-assisted oven for a maximum of 30-40 minutes, for the first 20 minutes cover the pan with aluminum foil or with an upside-down oven plate. Uncover the pan for the last 10-20 minutes.

Vegetarian stuffed peppers step 6

step 6

The peppers must be soft, but crunchy and well gratinated on the surface. Serve hot and enjoy!

Loading pic