Bell Peppers Stuffed with Pumpkin

Summary

Prep Time	30 mins
Cook Time	50 mins
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

First cut the pumpkin into large pieces and then put it in the blender and mix for 5 seconds / speed 5. Now add 20 ml of oil and cook for 5 minutes / speed 1 / Varoma. Empty mixing bowl.
Now, also put coarse pieces of zucchini, mushrooms and cheese into the mixing bowl and mix everything for 5 seconds / speed 5. Now add the vegetable mixture from the mixing bowl to the pumpkin and mix with a spoon and season with salt and pepper.
Halve the peppers lengthways, clean and then fill with part of the mixture. Set aside the rest, we will need it later for the sauce. Now place the pepper halves in the Varoma. If you want, you can also put a slice of cheese on each half. Pour 1 liter of water into the blender jug. Put on the Varoma and cook for 25 minutes / level 1 / Varoma.
After the 25 minutes, remove the Varoma and pour off the cooking water from the blender jug and collect it.
Now put a halved onion in the mixing bowl and mix for 5 seconds / speed 5. Slide the pieces down, add 20 ml of oil and cook for 2 minutes / speed 1 / Varoma. Add the remaining vegetable mixture and 100 ml of the collected cooking water to the onions in the mixing bowl. Cook this for another 10 minutes / setting 1/100 ° C. Put the Varoma back on to keep the filled peppers warm.
Put the Varoma back down and put on the measuring cup. Now puree for 40 seconds at level 6-8-10.
Pour in 100 ml cream and stir again for 10 seconds / speed 3. Season again if necessary.
Then serve the pepper halves with the sauce, this goes well with a salad, potatoes or rice. I had cauliflower rice and a kohlrabi and carrot salad with it.

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Bell Peppers Stuffed with Pumpkin

Summary

Ingredients

Instructions

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