glutenfrei
Stuffed pointed peppers
Everyone knows the classic stuffed peppers with ground meat and rice. This is a recipe for a low-histamine and vegetarian alternative. The stuffed bell peppers are quick to prepare and deliciously creamy!
This recipe is
- suitable for a low-histamine diet
- gluten-free
- vegan
- lactose-free
Preparation time
15 minutes + 30 minutes baking time
Ingredients for 2 people
- 500g pointed peppers
- 100g coconut yogurt
- 250g vegan, gluten-free oat cream cheese (1)
- 3 tbsp HistaFood Organic Vegetable Spread Carrot & Beetroot
- 1 clove of garlic (1)
- Some fresh mint and parsley
- Olive oil
- Salt
preparation
- Wash the bell peppers, halve them lengthwise or cut a slit in them and remove the seeds.
- In a bowl, combine coconut yogurt, oat cream cheese, HistaFood organic vegetable spread , salt, finely chopped parsley, mint and garlic, and mix well.
- Fill the peppers with the mixture and place them in a casserole dish.
- Drizzle with a little olive oil and bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes.
- Serve warm or cold
Our HistaFood tip
You can also add cooked rice, millet, or quinoa to the filling.
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance .
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance .