Halloween peppers with grains, aubergine and pine nuts
Peppers filled with grains, tender aubergine and pine nuts, with basil and lemon zest.
Active time35 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 1 aubergine
- 15 g fresh basil
- 1 unwaxed lemon
- 2 garlic cloves
- 1 red onion
- 4 red peppers
- 15 ml olive oil
- 200 g cooked bulgur and quinoa mix
- 25 g pine nuts
- ≈ ¼ tsp ground black pepper
- 30 g sun-dried tomato paste
- 2 g fine salt
Preparation
Heat the oven to 200 °C. Wash the peppers, remove the tops and seeds. Carve faces and chop the cut-out pieces. Peel and chop the onion and garlic. Wash and finely dice the aubergine.
1 aubergine2 garlic cloves1 red onion4 red peppers- oven
- knife
- chopping board
Toast the pine nuts in a dry pan and remove. Cook the onion in the oil for about 10 minutes. Add the garlic, aubergine and pepper pieces. Cook for 10 minutes until the aubergine is soft. Stir in the grains and tomato paste, then remove from the heat. Wash the lemon and basil. Grate the lemon zest and chop the basil. Mix into the filling with the pine nuts, salt and pepper.
15 g fresh basil1 unwaxed lemon15 ml olive oil200 g cooked bulgur and quinoa mix25 g pine nuts≈ ¼ tsp ground black pepper30 g sun-dried tomato paste2 g fine salt- frying pan
- spoon
- grater
- knife
Fill the peppers and replace the tops. Place in a deep baking dish and cover with foil. Bake for 25 minutes.
- baking dish
- foil
- oven
Uncover and bake for another 10 minutes. The peppers should be soft and the filling hot.
- oven
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration