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🍽️ Vegan stuffed peppers

443 kcal · 30 min · 4 servings

Ingredients

• 2 large yellow bell peppers
• 0.5 green bell pepper
• 125 g smoked tofu
• 2 garlic cloves
• 2 spring onions
• 4 large mushrooms
• 4 sun-dried tomatoes
• 2 tbsp sprout oil
• salt
• pepper (from the mill)
• 0.5 tsp paprika powder (hot)
• 100 g cooked brown rice
• 200 ml vegetable broth

Instructions

1. 1. Cut off the lid from each yellow bell pepper.
2. 2. Wash the bell peppers thoroughly.
3. 3. Remove the inside and white seeds.
4. 4. Peel off all white inner membranes.
5. 5. Set the empty peppers aside for later filling.
6. 6. Wash the remaining bell peppers as well.
7. 7. Remove the inside and white seeds.
8. 8. Peel off all white inner membranes.
9. 9. Cut the pepper flesh into coarse cubes.
10. 10. Crumble the tofu.
11. 11. Puree the tofu briefly until it is finer.
12. 12. Peel the garlic.
13. 13. Press the garlic through a garlic press.
14. 14. Wash the spring onions.
15. 15. Remove the tough ends of the spring onions.
16. 16. Chop the spring onions finely.
17. 17. Clean the mushrooms.
18. 18. Slice the mushrooms into thin slices.
19. 19. Dice the dried tomatoes finely.
20. 20. Heat oil in a pan.
21. 21. Sauté the garlic over medium heat.
22. 22. Add the spring onions.
23. 23. Fry the mushrooms briefly.
24. 24. Fry the tomatoes briefly.
25. 25. Fold the tofu into the mixture.
26. 26. Season the filling with salt.
27. 27. Season the filling with pepper.
28. 28. Season the filling with paprika powder.
29. 29. Fill the bell peppers with the mixture.
30. 30. Wash the rice.
31. 31. Put the rice into a tall heatproof dish.
32. 32. Pour the broth over the rice.
33. 33. Add the pepper cubes to the rice-broth mixture.
34. 34. Place the stuffed bell peppers into the dish.
35. 35. Preheat the oven to 200°C.
36. 36. Use convection at 180°C or gas level 2-3.
37. 37. Cover the dish with aluminum foil or a lid.
38. 38. Cook the peppers in the oven for approx. 35 to 40 minutes.
39. 39. Take the stuffed pepper out of the oven.
40. 40. Plate the pepper.
41. 41. Serve the pepper rice alongside.

Nutrition per serving

• kcal: 443
• Protein: 20 g · Fett/Fat: 16 g · Carbs: 54 g