Stuffed Bell Pepper Italian Style

Wash and pat dry the peppers. Cut off the lid, remove the core, put them on a plate and set aside.

• 4 Bell peppers, red (~ 1.3 lbs)

Finely chop the onions and garlic and put into a bowl.

• 2 Onions, red (~ 6 oz)
• 2 Garlic cloves (~ 0.2 oz)

Heat the canola oil in a non-stick frying pan over medium heat. Fry the veggie mince, stirring occasionally until it starts to brown.

• 1 tsp Canola oil
• 5.3 oz Vegan crumbled meat substitute, fresh

Add the onions and garlic. Fry until the onions turn translucent. Season with salt and pepper.

• Salt
• Black pepper

Add the chopped tomatoes and tomato sauce and continue to let simmer.

• 3.5 oz Tomatoes, diced, canned
• 2⁄3 cup Tomato sauce, canned

Chop the basil, grate the cheese and mix with sour cream and egg.

• 20 leaves of Basil, fresh (~ 0.2 oz)
• 1.6 oz Italian style hard cheese
• 2⁄3 cup Sour cream, light
• 1 Egg (~ 1.9 oz)

Preheat the oven to 350 °F.

Break lasagna sheets into pieces to make them fit into the peppers.

• 1.8 oz Lasagna noodles

To assemble, spread a layer of meat sauce into the peppers. Add a lasagna noodle and then a layer of the Parmesan mixture. Repeat layering until you have used up all of the fillings. At the end top with the cheese.

• 3 Tbsp Gouda, grated (or Cheddar)

Bake peppers for approx. 20 minutes until the cheese is golden brown.

Enjoy your meal!