Farro and Eggplant Stuffed Peppers

with Vegan Mozzarella

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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 20-25 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. Mix well and season with salt and pepper.

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6 Bake

Spoon the farro mixture into the pre-roasted peppers. Sprinkle with vegan mozzarella and 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.

Delicious, wholesome and packed with vegetables.

Cooking Time: 50 min

Cals 677 · Prot 18.3 · Carbs 105 · Fat 20.1

Ingredients

Number of people

Peppers

Red bell pepper 3.00 Pieces
Olive oil 1.00 Tbsp

Stuffing

Farro 100.00 Grams
Vegetable stock cube 0.50 Pieces
Olive oil 2.00 Tbsp
Eggplant 400.00 Grams
Red onion 1.00 Pieces
Ginger 20.00 Grams
Garlic cloves 3.00 Pieces
Cumin powder 2.00 Grams
Soy cream 80.00 ML
Salt 1.00 Tsp
Black pepper 0.50 Tsp
Vegan mozzarella 60.00 Grams

To serve

Baby spinach 20.00 Grams

Delicious, wholesome and packed with vegetables.

Cooking Time: 50 min

Cals 677 · Prot 18.3 · Carbs 105 · Fat 20.1

Instructions

photo

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 20-25 min or until tender. Once tender, drain, fluff with fork and drizzle with olive oil.

photo

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.

photo

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.

photo

4 Fry eggplant

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

photo

5 Finish stuffing

Add the cooked and drained farro and soy cream to the pan. Mix well and season with salt and pepper.

photo

6 Bake

Spoon the farro mixture into the pre-roasted peppers. Sprinkle with vegan mozzarella and 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.

Ingredients

Number of people

Peppers

Red bell pepper 3.00 Pieces
Olive oil 1.00 Tbsp

Stuffing

Farro 100.00 Grams
Vegetable stock cube 0.50 Pieces
Olive oil 2.00 Tbsp
Eggplant 400.00 Grams
Red onion 1.00 Pieces
Ginger 20.00 Grams
Garlic cloves 3.00 Pieces
Cumin powder 2.00 Grams
Soy cream 80.00 ML
Salt 1.00 Tsp
Black pepper 0.50 Tsp
Vegan mozzarella 60.00 Grams

To serve

Baby spinach 20.00 Grams
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