Peppers Vegetarian From the Steamer

For the peppers, place the meal and stock in an unperforated cooking container and cook (at 100°C for 10 minutes or at 120°C for 5 minutes).

Wash the peppers, cut off the lid on the stem side and dice. Place in an unperforated cooking container with the carrots, corn, onion and butter, cover with aluminum foil and steam (at 100°C for 4 minutes).

Mix crème fraîche, parsley, green spelt meal and cheese and season with salt, pepper and paprika seasoning. Fold into the vegetables and stuff into the peppers. Place an unperforated cooking container underneath to collect the liquid for the sauce (at 100°C for 25-30 minutes).

For the sauce, mix vegetable stock with tomato paste, fold in crème fraîche and season to taste. You can serve rice with fresh herbs with the peppers.

Preparation Tip:

A delightful stuffed bell bell pepper recipe!

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