The best stuffed and baked peppers

Ingredients for 3 servings:

• 3 bell peppers, red, orange or yellow
• 2 m.-sized carrot(s)
• ¼ broccoli
• 1 handful of arugula
• 2 eggs, size S – M or egg substitute
• 100 g rice (Himalayan rice)
• 2 packs of mozzarella, or vegan cheese or nutritional yeast
• 3 tbsp grated Parmesan cheese, or nutritional yeast or ground cashews
• 2 tbsp breadcrumbs, gluten-free, alternatively breadcrumbs
• lots of salt
• lots of pepper
• 200 ml vegetable stock
• 1 tsp, heaped coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian or vegan, soy-free, gluten-free

Preheat the oven to 180-190°C. Bring the vegetable stock, 200 ml water, and about 1-2 teaspoons of stock seasoning to a boil. While the stock is boiling, wash and chop the broccoli. Add the Himalayan rice, stir, and cover and simmer on low heat. After 3 minutes, add the broccoli and stir well. The rice needs about 10 minutes to completely absorb the vegetable stock. Stir occasionally to prevent it from burning. Once the stock is completely absorbed, remove the pot from the heat, leave uncovered, and let everything cool slightly. In the meantime, peel and finely grate the carrots, and place them in a bowl. Wash the peppers, trimming the tops and bottoms so that the peppers are open on both sides. Cut each pepper into three thick rings, remove the seeds, and place on a baking sheet lined with baking paper. Cut the remaining peppers, both bottoms and tops, into small cubes and add to the carrots. Cut the arugula into 1/2-inch pieces and add to the bowl. Add the eggs, coconut oil, salt, pepper, Parmesan cheese, and breadcrumbs and mix briefly. Now add the cooked rice and broccoli and mix again with your hands until everything is well combined and feels a little sticky. Fill the mixture into the pepper rings and place the baking tray in the preheated oven with top and bottom heat. Bake for 15 minutes. During the baking time, drain the mozzarella and cut into slices. After the 15 minutes of baking time, place the slices on top of the pepper rings and bake for another 5 minutes, until browned to your desired consistency. Tip: The mixture also makes good meatballs, which can also be baked in the oven.