Farro and Eggplant Stuffed Peppers

with Vegan Mozzarella
Delicious, wholesome and packed with vegetables.
Cals 760 · Prot 20 · Carbs 122 · Fat 22
Vegan
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50 min
photo
Delicious, wholesome and packed with vegetables.
Cals 760 · Prot 20 · Carbs 122 · Fat 22
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Peppers
Red pepper
3 Pieces
Olive oil
1 Tbsp
Stuffing
Farro
150 Grams
Vegetable stock cube
1 Piece
Olive oil
2 Tbsp
Eggplant
2 Pieces
Red onion
1 Piece
Ginger
30 Grams
Garlic cloves
3 Pieces
Cumin powder
2 Grams
Soy cream
250 ML
Salt
1 Tsp
Black pepper
0.5 Tsp
Vegan mozzarella
50 Grams
To serve
Baby spinach
60 Grams

Tips for fussy eaters

Serve the farro mixture with red pepper crudites on the side.

Pro tip

Cook the farro in advance to speed up the cooking.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Boil farro

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the farro and the vegetable stock cube and cook for 25 min or until tender. Once tender, drain, fluff with fork and drizzle with olive oil.
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2 Roast pappers

Meanwhile, slice the bell peppers in half lengthwise, leaving their stems in place. De-seed them. Place them in an oiled ovenproof dish and roast for 15-20 min.
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3 Cut vegetables

Meanwhile, finely chop the eggplants. Peel and mince the onion, ginger and garlic. Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the eggplant and cook for 5-6 min until softened.
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4 Fry eggplant

Once softened, add the onion, garlic, ginger and cumin. Fry for 8-10 min further.
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5 Finish stuffing

Add the cooked and drained farro and soy cream to the pan. Bring to a simmer and cook for 2 min. Season with salt and pepper.
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6 Bake

Spoon the farro mixture into the pre-roasted peppers. Sprinkle with vegan mozzarella. Roast in the oven for 10-15 min until the peppers are softened and the mozzarella has become crispy. Serve on a bed of baby spinach leaves.

Tips for fussy eaters

Serve the farro mixture with red pepper crudites on the side.

Pro tip

Cook the farro in advance to speed up the cooking.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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