Summary

Ingredients

• 4 red pepper (s)
• 250 g mushrooms, fresh
• 2 onions)
• 1 can corn
• 3 tablespoon olive oil
• 1 clove garlic
• 300 g spread with herbs, vean
• 100 g cheese substitute, vean, rated
• 2 teaspoons vegetable stock, instant
• paprika powder, noble sweet
• curry

Print Recipe Pin Recipe

Instructions

1. Wash the peppers, cut in half and core. Wash, clean and slice the mushrooms. Dice the onions. Press the garlic. Drain the corn.
2. Pre-cook the peppers on a baking sheet with baking paper with the insides up for 10 minutes in a hot oven at 180 ° C top / bottom heat. Then pour off the escaping liquid.
3. Meanwhile fry the onions with the garlic in olive oil until translucent (approx. 5 minutes). Then add the mushrooms and fry them until they are nice and soft. Add the corn and the granulated broth, curry and paprika powder. Mix everything together and heat. Finally add the vegan spread. Mix everything well and bring to the boil briefly.
4. Now fill the peppers with this mixture. Then sprinkle the vegan grated cheese over it and put it in the hot oven again for 20 minutes.
5. Take it out and enjoy.