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Cooking for children
Halloween Stuffed Peppers
This Halloween we’ve created some scarily delicious food! Make some of your own. Try these Halloween Stuffed Peppers!!
This Halloween we’ve created some scarily delicious food! Make some of your own. Try these Halloween Stuffed Peppers!!
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Cooking time35 min![]()
Preparation time10 min![]()
ServingsPortions 4
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1 pack Violife 100% Vegan Just Like Cheddar Shreds
- 1 cup dry lentils
- 8 large bell pepper
- 1 tsp coconut oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 medium zucchini, diced
- 1 cup fresh corn kernels
- 2 medium tomatoes, diced (seeds removed)
- 1 tsp fennel seed, chopped
- 1 tbsp fresh sage, chopped
- 1 tsp paprika
- 1/4 tsp red pepper flakes
- 2 tsp fine ground sea salt, or more, to taste
- 1 tsp fresh ground black pepper, or more, to taste
- With a hand mixer or stand mixer fitted with the whisk attachment, whip the chilled Violife Just Like Heavy Whipping Cream to chill the Violife Just Like Heavy Whipping Cream before whipping it. This will help achieve stiff peaks and create a creamy texture for your dairy-free ice cream.
- In a large mixing bowl, whisk together sweetened condensed coconut milk, vanilla extract, and salt. Fold in the whipped cream in three parts until completely combined. Warm the sweetened condensed coconut milk: Simply place the cans in warm water for a few minutes until the contents become homogeneous. The step ensures easy mixing with the other ingredients.
- Pour custard into a 9x5 loaf pan, smoothing out the top. Cover with plastic wrap or foil and chill until completely firm, at least 4 hours or up to overnight.
- Before scooping let sit at room temperature for 5-10 minutes to soften slightly. Enjoy!
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