John Myers
Ingredients for 3 servings:
- 3 bell peppers
- 3 carrots
- 3 parsnips
- 100 g mushrooms, fresh
- 2 onions
- 100 g green beans
- 3 cloves garlic
- 1 pack of oat cream (Oat Cream Cuisine) or soy cuisine
- 1 tsp red curry paste
- 3 small chili peppers from the jar
- 1 can tomatoes, pureed
- 2 handfuls of cocktail tomatoes
- basil
- oregano
- rosemary
- Thyme
- chili flakes
- salt and pepper
- n. B. Rice as a side dish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
vegan, soy-free, simple, healthy and super delicious
Finely chop the carrots, parsnips, mushrooms, onions, beans, garlic, chili peppers, and half of the tomatoes. Hollow out the bell peppers. I also chopped the “lid” and added it to the vegetable bowl. Season the oatmeal with salt, pepper, and other spices like oregano and basil, and mix in the red curry paste. Lightly fry the vegetables in a pan. When they are lightly cooked, add the oat cream and curry paste mixture and season again if desired. Stuff the peppers with the vegetables and place them in a casserole dish. You should have enough vegetables to stuff more peppers. Either use one more pepper or add the remaining vegetables to the rice later along with the tomato sauce. Cook the bell peppers in a preheated oven at 180°C for about 20 minutes. For the tomato sauce, put the passata and the remaining tomatoes in a pot and simmer. Season with thyme, oregano, basil, salt, and pepper. Meanwhile, cook the rice according to the package instructions. After 20 minutes, the rice and peppers should be done. Now it’s ready to serve. Be careful, though, if your rice requires a shorter or longer cooking time.
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