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 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.

Delicious, wholesome and packed with vegetables.

Cooking Time: 50 min

Cals 591 · Prot 20 · Carbs 99 · Fat 14

Dairy-Free

Ingredients

Number of people

Peppers

Red bell pepper 3 Pieces
Olive oil 1 Tbsp

Stuffing

Farro 150 Grams
Vegetable stock cube 1 Piece
Olive oil 2 Tbsp
Eggplant 400 Grams
Red onion 1 Piece
Ginger 30 Grams
Garlic cloves 3 Pieces
Cumin powder 2 Grams
Soy cream 100 ML
Salt 1 Tsp
Black pepper 1 Tsp
Vegan mozzarella 50 Grams

To serve

Baby spinach 60 Grams

Delicious, wholesome and packed with vegetables.

Cooking Time: 50 min

Cals 591 · Prot 20 · Carbs 99 · Fat 14

Dairy-Free

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 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. Bring to a simmer and cook for 2 min. Season with salt and pepper.

photo

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.

Ingredients

Number of people

Peppers

Red bell pepper 3 Pieces
Olive oil 1 Tbsp

Stuffing

Farro 150 Grams
Vegetable stock cube 1 Piece
Olive oil 2 Tbsp
Eggplant 400 Grams
Red onion 1 Piece
Ginger 30 Grams
Garlic cloves 3 Pieces
Cumin powder 2 Grams
Soy cream 100 ML
Salt 1 Tsp
Black pepper 1 Tsp
Vegan mozzarella 50 Grams

To serve

Baby spinach 60 Grams
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