Millet Stuffed Red Bell Pepper
25 min
normal
Kcal: 606.1
Instructions
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1
Preheat the oven to 220°C. Place the bell pepper onto baking paper and bake it for 10 minutes.
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2
Pour 150 ml of water into a pan with millet, bring to a boil and cook for 10 minutes.
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3
Dice onions, finely grate carrots and fry for 5 minutes. Add diced tofu and fry for 2 more minutes.
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4
Combine cooked millet with fried onions, carrots and roasted pine nuts. Fill bell pepper with the mixture. Garnish with parsley.
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5
Serve with sauce from yoghurt and caraway seeds.
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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