Vegan stuffed peppers

Ingredients for 1 servings:

• 2 bell peppers
• 1 cup basmati (whole grain basmati rice)
• 1 cup spelt
• 50 g smoked tofu
• 1 onion(s), finely diced
• herbal salt
• pepper
• Soy sauce
• n. B. vegetable broth, vegan
• Olive oil for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Super easy – even to cook for just 1 person

Cook 1 coffee cup of whole-grain basmati rice and 1 coffee cup of spelt in 3 cups of water for about 30 minutes. Finely dice the smoked tofu and fry in hot olive oil until crispy. Then add the finely diced onion and fry. Then add the prepared rice and spelt mixture and fry briefly. Season with herb salt, pepper, and a dash of soy sauce. Cut a lid off the top of the peppers and hollow them out, then wash them. Add the rice mixture and replace the pepper lids. Place the peppers in a baking dish. Add any leftover rice mixture to the baking dish. Tip: If you like, you can add a little more sauce from the vegetable stock and water to the dish. Bake in a preheated oven at 180°C (convection oven) for about 15 minutes. Serve immediately.