Vegan stuffed peppers

Ingredients for 4 servings:

• 12 tbsp rice
• 4 tbsp olive oil
• ½ zucchini
• ½ eggplant(s)
• 1 onion(s)
• 1 can tomatoes, chopped
• 12 small bell peppers, green
• 1 tsp, heaped vegetable stock powder
• e.g. parsley
• 1 small bell pepper(s), hot
• 2 bay leaves
• salt and pepper
• Paprika powder
• oregano
• 1 tsp, heaped sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

A colorful and healthy dish with aromatic rice and vegetable filling

Dice the onion, zucchini, and eggplant. Sauté in about 3 tablespoons of olive oil until golden brown. Add the chopped tomatoes, sugar, and spices. Finely chop the small hot bell pepper and add it as well. Simmer briefly. Then add the rice and top up with hot water. Add the bay leaves and simmer until the rice is cooked through, or almost cooked through, depending on the desired consistency. Allow the stuffing to cool slightly. Meanwhile, cut a lid off the green peppers by cutting almost all the way through the top so that the lid can be folded back without falling off. Remove as many seeds and white pith as possible. Preheat the oven to 200°C (top/bottom heat). Spoon the cooled stuffing into the prepared peppers and place them on a baking sheet or in an ovenproof dish. Drizzle the stuffed peppers with olive oil, season with salt and pepper, and cook for about 35-40 minutes. Serve with fresh bread or vegan yogurt. Tip: Since there’s always room on a baking sheet, you can cook side dishes like tomatoes and potatoes at the same time.