John Myers
Stuffed Peppers Vegetarian
The perfect stuffed peppers vegetarian recipe with a picture and simple step-by-step instructions.
- 6 piece Red pointed peppers
- 1 Cup Rice
- 1 piece Crumbled feta
- 1 Can Peeled tomatoes
- 0,5 piece Onion
- 1 toe Garlic
- Basil
- Olive oil
- Salt
- Pepper
- Elchipanzis spice mix
- Sweet paprika powder
- Cayenne pepper
- 1 piece Egg
- Tomato paste
- Optional: yogurt as a dip
- Separate the peppers from their heads and remove the seeds. Cook the rice.
- In a saucepan, fry the half chopped onion in a little olive oil until translucent. Then add the peeled tomatoes. Let everything simmer slowly for 10 minutes, stirring occasionally. Then season with salt and pepper, finely chop the garlic and add to it. Let simmer for another 10 minutes. Chop the basil and add it to the sauce at the end.
- Put the cooked rice in a bowl, stir in the crumbled sheep’s cheese and season with about 2 teaspoons of Elchipanzi’s spice mixture (in my cookbook), some paprika, pepper and cayenne pepper. Now add a few spoons of the tomato sauce and some tomato paste. Mix everything together well.
- Put the tomato sauce in a baking dish. Now fill the peppers with the mixture and place in the sauce. Bake everything at about 180 degrees for about 45 minutes.
- A yoghurt with a little garlic and salt goes well with it as a dip, it makes the meal very refreshing and is therefore also suitable for the summer.
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