← All recipes

🍽️ Vegan Stuffed Peppers with Rice

420 kcal · 30 min · 4 servings

Ingredients

• 1 red chili pepper
• 1 onion
• 1 garlic clove
• 3 tbsp olive oil
• 250 g risotto rice
• 800 ml vegetable broth (vegan)
• 1 zucchini
• 6 tomatoes
• 2 tbsp freshly chopped parsley
• salt
• pepper (from the mill)
• 8 small bell peppers (red, green and yellow)
• basil strips (for garnish)

Instructions

1. 1. Wash the chili pepper thoroughly.
2. 2. Cut the chili pepper in half.
3. 3. Remove the seeds from the chili pepper.
4. 4. Finely chop the chili pepper.
5. 5. Peel the onion.
6. 6. Peel the garlic.
7. 7. Dice the onion very finely.
8. 8. Dice the garlic very finely.
9. 9. Heat one tablespoon of oil in a pan.
10. 10. Sauté the onions, garlic, and chili in the hot oil.
11. 11. Cook the mixture until it becomes translucent.
12. 12. Add the rice to the pan.
13. 13. Toast the rice briefly.
14. 14. Deglaze the rice with some vegetable broth.
15. 15. Let the rice absorb the liquid.
16. 16. Add more broth if necessary.
17. 17. Stir continuously until the rice is creamy.
18. 18. Cook the rice until it still has a bite.
19. 19. This takes about 15 minutes.
20. 20. Wash the zucchini.
21. 21. Trim the ends of the zucchini.
22. 22. Dice the zucchini finely.
23. 23. Pour boiling water over the tomatoes.
24. 24. Shock the tomatoes in cold water.
25. 25. Peel the tomatoes.
26. 26. Quarter the tomatoes.
27. 27. Remove the seeds from the tomatoes.
28. 28. Pass the tomato flesh through a fine sieve.
29. 29. Catch the tomato juice.
30. 30. Dice one tomato into small cubes.
31. 31. Mix the zucchini into the rice.
32. 32. Mix the diced tomato into the rice.
33. 33. Mix the tomato juice into the rice.
34. 34. Mix the parsley into the rice.
35. 35. Season the rice mixture with salt to taste.
36. 36. Season the rice mixture with pepper to taste.
37. 37. Preheat the oven to 180 degrees Celsius.
38. 38. Use top and bottom heat.
39. 39. Wash the bell peppers.
40. 40. Cut off the tops of the bell peppers.
41. 41. Remove the insides of the bell peppers.
42. 42. Cut the bottom of the bell peppers flat if necessary.
43. 43. Place the bell peppers so they stand stably.
44. 44. Lightly grease a baking dish with oil.
45. 45. Place the bell peppers in the baking dish.
46. 46. Fill the bell peppers with the rice mixture.
47. 47. Place the cut-off tops back on the peppers.
48. 48. Distribute the remaining tomato pieces around the peppers.
49. 49. Distribute the tomato juice around the peppers.
50. 50. Season with salt to taste.
51. 51. Season with pepper to taste.
52. 52. Drizzle the peppers with the remaining oil.
53. 53. Bake the peppers for about 20 minutes.
54. 54. Add a little water if it gets too dry.
55. 55. Taste again before serving.
56. 56. Garnish with fresh basil.

Nutrition per serving

• kcal: 420
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 65 g