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Stuffed peppers, vegan

updated

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Ingredients for 4 servings:

  • 4 large red peppers
  • 1 can white beans with vegetables
  • 3 m.-large onion(s), diced
  • 4 clove(s) garlic, squeezed
  • 4 tbsp oil
  • 3 m.-sized tomato(s), sliced
  • 1 tsp, heaped paprika powder, hot
  • 1 tsp, heaped Vegeta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Old Lenten dish

Preheat the oven to 200 degrees Celsius. Drain the beans. Reserving the liquid. Top the peppers, remove the stems, and scrape out the seeds and membranes. Cut the tomatoes into 5 mm thick slices. Finely chop the onion and garlic and sauté in the oil. Mix the beans with the onion, garlic, paprika, and Vegeta. Stuff the peppers with the mixture and top with 1-2 tomato slices. Top with the bean liquid, if desired. Place the stuffed peppers, cut-side up, in a deep, oiled baking sheet. Bake in the oven for approximately 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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