Farro and Eggplant Stuffed Peppers

Name: Farro and Eggplant Stuffed Peppers with Vegan Mozzarella
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 3 Pieces of Red pepper; 1 Tbsp of Olive oil; 150 Grams of Farro; 1 Pieces of Vegetable stock cube; 2 Tbsp of Olive oil; 2 Pieces of Eggplant; 1 Pieces of Red onion; 30 Grams of Ginger; 3 Pieces of Garlic cloves; 2 Grams of Cumin powder; 250 ML of Plant based cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 50 Grams of Vegan mozzarella; 60 Grams of Baby spinach

with Vegan Mozzarella

Delicious, wholesome and packed with vegetables.

Cals 957 · Prot 20 · Carbs 111 · Fat 49

Vegan

50 min

Delicious, wholesome and packed with vegetables.

Cals 957 · Prot 20 · Carbs 111 · Fat 49

Vegan

Ingredients

Peppers

Red pepper

3 Pieces

Olive oil

1 Tbsp

Stuffing

Farro 10*

150 Grams

Vegetable stock cube 15*

1 Piece

Olive oil

2 Tbsp

Eggplant

2 Pieces

Red onion

1 Piece

Ginger

30 Grams

Garlic cloves

3 Pieces

Cumin powder

2 Grams

Plant based cream

250 ML

Salt

1 Tsp

Black pepper

0.5 Tsp

Vegan mozzarella

50 Grams

To serve

Baby spinach

60 Grams

Allergens

*10 Wheat, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4000 / 957
Fats (g)	48.8
of which saturated (g)	29.6
Carbohydrates (g)	111
of which sugars (g)	29.2
Fibers (g)	29.7
Proteins (g)	19.7
Salt (g)	1.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

4 Fry eggplant

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

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.

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.

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