Tomato rice in pointed peppers

Ingredients for 2 servings:

• 150 g basmati rice, uncooked
• 750 ml vegetable broth, without yeast extract
• 2 clove(s) garlic, squeezed
• ½ bunch of spring onions
• some rapeseed oil
• ¾ can tomatoes, chopped, 400 g can
• 1 tsp red pesto
• e.g. salt and pepper
• n. B. Herbs, Italian
• 1 tsp, heaped vegetable broth, without yeast extract
• 3 pointed peppers

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian, vegan

Cook the rice in 750 ml vegetable broth in a small, lidded saucepan for about 11 minutes according to the package instructions. Discard the excess broth or reuse it for soups and stews. Simply let the rice stand in the lidded saucepan for a while, and it will simmer for a while. Crush the garlic and slice the spring onion. Sauté in another small saucepan with a little rapeseed oil for 2 minutes. Then add the canned tomatoes. Season with a teaspoon of pesto and, if desired, pepper, salt, dried Italian herbs, and vegetable broth. I used a pesto made from sun-dried tomatoes and arugula. Mix the rice with the sauce. Wash the peppers, halve them, and remove the cores. Then stuff the pepper halves with the rice mixture. This is also great to take with you and eat as a main course with a small salad. I like to use just two peppers and eat some of the tomato rice as is. 450 kcal per serving