Vegan Stuffed Peppers with Tomato Sauce and Bed Of Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 bell pepper (s)
- 1 cup rice
- 3 carrot (s)
- 3 parsnips
- 100 g mushrooms, fresh
- 2 onions)
- 100 g reen beans
- 3 cloves garlic
- 1 packet oat cream (oat cream cuisine) (oat cuisine) or soy cuisine
- 1 teaspoon curry paste, red
- 3 small chilli peppers from the glass
- 1 can tomatoes, happened
- 2 handfuls cocktail tomatoes
- basil
- oregano
- rosemary
- thyme
- Chilli flakes
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First, the carrots, parsnips, mushrooms, onions, beans, garlic, chili peppers and half of the tomatoes are cut very small and the peppers are hollowed out. I also cut the lid into small pieces and put it in the vegetable bowl.
- Season the oat cuisine with salt, pepper and other spices such as oregano and basil and mix in the red curry paste.
- The vegetables are lightly fried in a pan. Meanwhile you can put on the water for the rice.
- When the vegetables are lightly cooked, the oat cream and curry paste mixture is added to the pan and seasoned again if necessary.
- Now the vegetables go into the peppers. You should have enough vegetables to fill more peppers. Either you use one more bell pepper or you add the rest of the vegetables to the rice together with the tomato sauce.
- The rice can now be added to the salted, boiling water.
- Put the peppers in the oven at 180 ° C for about 20 minutes.
- For the tomato sauce, put the tomatoes and the remaining tomatoes in a saucepan and simmer. Season to taste with thyme, oregano, basil, salt and pepper.
- The rice and the peppers should be ready after 20 minutes. Now it can be served. Be careful, however, if your rice has a shorter or longer cooking time.
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