Healthy recipe | Stuffed sweet peppers - rich in vitamin C

When you think of food with a lot of vitamin C, you quickly end up with oranges and other fruits. But did you know that peppers contain four times as much vitamin C as oranges? Green peppers are often still unripe. As the pepper matures, the yellow and later red color develops. With maturation, the vitamin C content also increases. Yellow peppers, but especially red peppers, sometimes contain twice as much vitamin C as a green pepper. Peppers are an excellent source of vitamin C. It's a bonus that you can do so many culinary options with them! We are happy to share a delicious vegetarian pepper recipe with you: stuffed sweet peppers.

What do you need?

For 4 persons:

• 4 (sweet) (pointed) peppers
• 150 grams of feta cheese
• 2 tablespoons green pesto
• 600 grams carrots
• 1 lemon
• 4 teaspoons oil
• pepper
• salt
• 250 grams cherry tomatoes
• 2 shallow baking dishes

To work!

Preheat the oven to 200°C. Halve the peppers by carefully slicing them lengthwise through the stem in half. Remove the seeds and ribs, but leave the stems. Mix the cherry tomatoes, feta cheese, pesto, some salt and pepper to taste. Divide the mixture between the eight bell pepper halves and place them in a shallow baking dish. Cut the carrot into thin slices or coarsely grate. Put them in a bowl with the olive oil, the juice of the lemon and some salt and pepper. Mix the ingredients by hand so that the root is covered all over with the oil. Put this in another shallow oven dish and place this dish on top (in the hottest spot) in the oven. Bake the dishes in the preheated oven for ± 35 minutes, until the carrots are soft and light brown. Turn the carrot once after 15 minutes. Spoon the cooked carrot on top of the stuffed peppers and serve immediately. Enjoy your meal!

(source: Fresh Harvest )