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Recipe spaghetti casserole with veal

Recipe Stuffed peppers


Our pepper is filled with tender wheat and tomato-coriander sauce.

For 2 portions:

  • 3 pieces of paprika
  • 125 g of tender wheat
  • 1 zucchini
  • 100 g of cream cheese
  • 6 pcs. Tomatoes
  • 1 piece of garlic clove
  • 5 g basil leaves
  • 1 small white onion
  • 20 g of coriander
  • salt and pepper
  • 2 tablespoons oil


  1. Preheat the oven to 160 ° C. Place a medium sized pot of salted water and cook the tender wheat for about 8-10 minutes, drain in a colander and place in a bowl.
  2. Wash the peppers, halve lengthwise and remove seeds. Wash and quarter the tomatoes. Peel the onion and cut into small pieces. Finely chop the garlic clove.
  3. For the tomato sauce, heat some oil in a pan and sauté the onion. Add the quartered tomatoes and sauté briefly. Now add the sliced ​​garlic clove and pour in a little water and simmer over a low heat.
  4. Wash the zucchini, cut into small cubes and add to the tender wheat. Now fold in the cheese and season with salt and pepper.
  5. Pour the mass into the pepper and bake at 160 ° C for about 12-15 minutes in the preheated oven. Now wash the coriander and basil and cut into thin strips. Mix the tomato sauce with a hand blender or whisk, season with salt and pepper and fold in the herbs.

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PREPARATION TIME: approx. 35 min.

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