Stuffed peppers

With zucchini, champignons, onion, garlic, soft goat cheese, pine nuts and basil. Just 15 min prep and 30 min cook time.


  • 1 red onion
  • 2 garllic gloves
  • 1 zucchini
  • 125 g mushrooms
  • 500 g organic tomato sauce
  • hand fresh basil
  • 25 g pine nuts
  • 2 large yellow bell peppers 
  • 2 large red bell peppers 
  • 135 g soft goat cheese
  • Coconut oil
  • Ground pepper and sea salt


  • Pan
  • Baking dish


  1. Preheat oven to 180 degrees Celsius.
  2. Clean and rinse all vegetables. 
  3. Slice and chop all vegetables in small pieces.
  4. Preheat 1 tbsp coconut oil in a sauce pan and at red onion, garlic, zucchini and mushrooms. Stir gently. 
  5. Add tomato sauce after 5 minutes. Bring to boil.
  6. Shimmer for 15 minutes on low fire. 
  7. Use a small knife to cut the peppers in two halves, then scoop out the seeds.
  8. Place the peppers for 3 minutes in hot boiled water.
  9. Let dry on a kitchen towel.
  10. Take the sauce of the fire and add basil, ground pepper and sea salt 
  11. Add the pine nuts as well.
  12. Place peppers in baking dish and fill with sauce. Garnish with soft goat cheese.
  13. Place baking dish for 20 minutes in preheated oven. 
  14. Check after 20 minutes if peppers are soft, if not cook another 5-10 minutes. 
  15. Garnish the peppers with torn fresh basil leaves before serving.