Turkish stuffed peppers

Ingredients for 4 servings:

• 100 g soy shreds, fine
• 250 ml vegetable stock, boiling
• 5 tbsp olive oil
• 225 g long grain rice
• 500 ml boiling water
• 1 tsp sea salt
• 2 onions, chopped
• 2 cloves garlic, crushed
• 3 tbsp raisins
• 3 tbsp pine nuts
• 1 tsp cinnamon powder
• 1 tbsp marjoram, dried
• e.g. sea salt and pepper
• 400 g tomatoes, peeled, from the can
• 2 tbsp tomato paste
• 4 bell peppers, red

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

vegan version with cinnamon, raisins and pine nuts

Pour 250 ml of boiling vegetable stock over the soy shreds and let them swell for about 20 minutes, then drain them in a sieve. Heat 2 tablespoons of olive oil in a pan and briefly fry the rice in it, then deglaze with the boiling water. Season with 1 teaspoon of sea salt and let the rice simmer over medium heat for about 15 minutes, until the water is absorbed. Remove the rice from the heat and let it stand, covered. Preheat the oven to 180°C. Heat 2 tablespoons of olive oil in a pan and sauté the onions and garlic for about 5 minutes until translucent. Add the drained soy shreds and fry until the soy shreds are lightly browned. Add the raisins and pine nuts. Add the tomato paste, 2 tablespoons of canned tomato juice, and 2 canned crushed tomatoes. Season with cinnamon and marjoram and season with salt and pepper. Reduce the heat and continue simmering until the liquid is absorbed. Add the rice, mix well, and remove from the heat. Wash the peppers, cut off the tops, and remove the cores. Place the peppers in an oiled baking dish and fill with the soy-rice mixture. Place the lids on the peppers. Spoon the remaining soy-rice mixture between the peppers in the baking dish. Add the remaining tomatoes from the can with their juice to the baking dish and cook the peppers, covered with aluminum foil, in the oven for about 45 minutes.