Stuffed Bell Pepper

Finely chop the vegetables and herbs and put them in a bowl.

• 1 Garlic clove (~ 0.1 oz)
• 1 Onion, yellow (~ 2.8 oz)
• ½ Chili pepper (~ 0.1 oz)
• 6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)

Add the veggie mince to the bowl and season with salt and pepper.

• 7.1 oz Vegan crumbled meat substitute, fresh
• Salt
• Black pepper

Wash and pat dry the peppers. Cut off the lid, remove the core and loosely fill with the minced meat. Close the pepper by putting the lid back on.

• 2 Bell peppers, yellow (~ 9.9 oz)

Dice the tomatoes. Heat the olive oil in a pot on medium heat. Fry the tomatoes for approx. 2-3 min. Stir in the broth and tomato sauce.

• 2 Tomatoes (~ 8.5 oz)
• 2 tsp Olive oil
• ½ cup Vegetable broth
• ¾ cup Tomato sauce, canned

Add the rosemary and basil to the pot and stir well. Add the bell peppper into the pot, cover and cook over low heat for approx. 35 minutes until the peppers are cooked but still have a bit to them.

• 1 tsp Rosemary leaves, dried
• 1 tsp Basil leaves, dried
• Black pepper

Enjoy your meal!