John Myers
Ingredients for 1 servings:
- 1 bell pepper(s)
- 50g tofu
- ¼ onion(s)
- ½ cup rice
- 1 tomato(s)
- vegetable broth
- marjoram
- garlic powder
- Paprika powder
- salt and pepper
- chili flakes
- Herbs of Provence
- Olive oil for frying
- n. B. tomato sauce, vegan
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
vegan, delicious, healthy
Cook the rice according to the package instructions. Meanwhile, crumble the tofu with a fork and season generously with the spices. Brown it in a pan with a little olive oil. Add the sliced onion. Finally, add the finely diced tomato. When the tofu and onion are nicely browned, transfer everything to a bowl. Add the cooked rice, mix everything together, and season to taste. It should be fairly heavily seasoned. Now carefully cut off the top of the pepper, remove the seeds, and any remaining “insides” of the pepper. Now stuff the peppers tightly with the filling. Then replace the lid on the peppers and place the stuffed peppers, lid down, in the boiling tomato sauce. The sauce should be at least 2 cm deep in the pot. Simmer with the lid closed for another 30 minutes.
Facebook Comments