Baked Vegetable-Stuffed Peppers With Beet And Carrot Recipe

About this recipe

A hearty and colorful dinner option featuring baked green peppers stuffed with a savory mix of beets, carrots, and peas, topped with a tangy tomato-based sauce. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• 1kg 1kg Green Pepper
• 295G Heinz Weight Watchers Tomato Soup
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cut the tops off 4 green peppers and remove the seeds and membranes. Parboil the peppers in boiling water for 5 minutes, then drain and set aside.
3. 3. In a mixing bowl, mash 1 cup of cooked beetroot into a soft paste. Add 1 cup of grated carrot. Mix well to create the stuffing.
4. 4. Stuff each parboiled green pepper with the vegetable mixture, pressing it down gently to fill completely.
5. 5. Place the stuffed peppers upright in a baking dish. In a separate bowl, mix 1 can (about 400 ml) of tomato soup with 200 ml of vinegar. Pour this mixture over the stuffed peppers.
6. 6. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.
7. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your baked vegetable-stuffed peppers!