Ingredients for 1 serving
100 g chickpeas (glass / can)
80 g cooked couscous
20 g vegan cheese
1 red bell pepper (medium-sized, approx. 150 g)
50 g zucchini
15 g spring onions
3 g fresh garlic
3 g red chilli
3 g fresh coriander
5ml olive oil
5 ml lemon juice
1 pinch of dried oregano
1 pinch of paprika powder, noble sweet
Salt pepper
Workload: low
Preparation time: approx. 25 minutes
Portion size: 1 serving
How to do it:

  1. Preheat the oven to 180 ° C top and bottom heat.
  2. Wash the peppers and cut in half. Remove the stalk and the
    kernels. Then place the pepper halves in a small baking
    dish. Rinse the chickpeas and let them drain well.
  3. Wash the zucchini and cut into small cubes. Clean the
    spring onion and cut into fine rings. Finely chop the garlic and
    chilli, wash and roughly chop the coriander .
  4. Heat the oil in a pot. Add zucchini, garlic and chilli and
    sweat evenly. Add spring onions and lemon juice, stir well and
    remove from heat.
  5. Now add the chickpeas, couscous, coriander, oregano and
    paprika powder , stir everything well and season with salt and
  6. Now distribute the finished filling between the two halves
    of the pepper and sprinkle with the cheese.
  7. Bake in the preheated oven for a good 20 minutes.
    Nutritional information for 1 serving
    464 kcal 18.3 g 41.6 g 13.0 g