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🍽️ Vegan stuffed peppers with rice

693 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the rice in a pot and cover it with about 700 milliliters of salted water.
  2. 2. Bring the water to a boil and let the rice cook until soft for about 12 minutes.
  3. 3. Wash the spring onions and shake them dry.
  4. 4. Slice the spring onions into thin rings.
  5. 5. Drain the white beans in a sieve.
  6. 6. Rinse the white beans with cold water.
  7. 7. Heat oil in a pot over medium heat.
  8. 8. Fry the white part of the spring onions with tomato paste for about 2 minutes.
  9. 9. Add the chopped tomatoes.
  10. 10. Reduce the heat and let the sauce simmer for about 10 minutes.
  11. 11. Add the white beans to the sauce.
  12. 12. Season the beans with salt, pepper, and sugar.
  13. 13. Preheat the oven to 230 degrees Celsius (top and bottom heat).
  14. 14. Mix the cooked rice with margarine.
  15. 15. Add half of the vegan grated cheese.
  16. 16. Add curry powder to the rice mixture.
  17. 17. Fold in the green parts of the spring onions into the rice.
  18. 18. Season the rice filling with salt and pepper to taste.
  19. 19. Wash the bell peppers.
  20. 20. Halve the bell peppers so that a part of the stem remains on both halves.
  21. 21. Remove the seeds from the pepper halves.
  22. 22. Fill the pepper halves with the rice mixture.
  23. 23. Put tomato sauce in the baking dish.
  24. 24. Place the stuffed peppers in the dish.
  25. 25. Sprinkle the remaining vegan grated cheese over the peppers.
  26. 26. Bake the peppers in the oven for about 20 to 25 minutes.
  27. 27. Wash the basil and shake it dry.
  28. 28. Pluck the basil leaves from the stems.
  29. 29. Finely chop the basil leaves.
  30. 30. Take the peppers out of the oven.
  31. 31. Serve the peppers with tomato sauce on plates.
  32. 32. Sprinkle the chopped basil over them.
  33. 33. Serve the dish.

Nutrition per serving