Millet Stuffed Red Bell Pepper

25 min
normal
Kcal: 606.1

Instructions

  • 1

    Preheat the oven to 220°C. Place the bell pepper onto baking paper and bake it for 10 minutes.

  • 2

    Pour 150 ml of water into a pan with millet, bring to a boil and cook for 10 minutes.

  • 3

    Dice onions, finely grate carrots and fry for 5 minutes. Add diced tofu and fry for 2 more minutes.

  • 4

    Combine cooked millet with fried onions, carrots and roasted pine nuts. Fill bell pepper with the mixture. Garnish with parsley.

  • 5

    Serve with sauce from yoghurt and caraway seeds.

Raiting: 0

Ingredients

  • bell pepper, red - 1 piece
  • millet, whole grain - 50 g
  • smoked tofu - 60 g
  • carrots (medium) - 0.5 piece
  • onion (medium) - 0.5 piece
  • pine nuts - 10 g
  • rapeseed oil - 1 tablespoon
  • drinking water - 150 ounce
  • parsley - a couple of leaves
  • salt - to taste
  • hot powder pepper - to taste

SAUCE

  • soya yogurt (natural) - 4 tablespoon
  • salt - to taste
  • caraway seed - 1 to taste

NUTRITION

  • Protein 17.5 gr
  • Total Fat 24.6 gr
  • Carbohydrates 48.9 gr
  • Sugars 14.2 gr
  • Cellulose 11.5 gr
  • Calories 606 kCal

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