Vegetables stuffed with Egran Split Peas

Servings: 2



  • Zucchini: 4
  • Onion: 1
  • Green Pepper: ¼
  • Red Pepper: ¼
  • Egran Green Split Peas: 200 g
  • Milk: 150 cc
  • Egran Corn Starch: 1 teaspoon
  • Salt, Pepper, Nutmeg
  • Grated Cheese: 100 g


Soak the Egran Split Peas and oil until tender. Strain. Steam vegetables until tender. Dice the onion and peppers and sauté in a frying pan with some olive oil. Dissolve the Egran Corn Starch in the cold milk and add it to the previous preparation by stirring constantly. Add the Egran Split Peas and dress. Remove from heat. Take the zucchinis, hollow them out with a teaspoon, and fill with the mixture. Sprinkle them with grated cheese, bake in the oven and serve.