Vegetarian peppers stuffed with Quorn and rice in tomato sauce

Ingredients for 4 servings:

• 4 pointed peppers
• 2 packs of Quorn
• 2 cups long grain rice
• 3 jars of tomato sauce
• 1 cup of fresh yogurt
• 3 cloves garlic
• 2 baguette(s) (garlic baguettes)
• salt and pepper
• sage
• olive oil
• Herbs of Provence

Instructions

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

without meat and soy

Pour the rice into a pot. Add 3 cups of water to the rice. Add a little salt and bring to a boil on high. Reduce the heat to low and cook until all the water is absorbed. Let it cool slightly and mix a small portion with the Quorn. Wash the pointed peppers, trim about 1 cm off the bottom of the top to make them easier to stuff, cut off the tops, and remove the seeds. Stuff them with the Quorn and rice mixture using your fingers. Briefly fry the peppers in olive oil in a large pot. Pour on the tomato sauce. Season with paprika, salt, pepper, garlic, sage, and herbs de Provence. Braise in the oven at around 170°C for about 40 minutes. Bake the garlic baguettes according to the package instructions. When the peppers are really soft, they’re done. Serve with garlic baguette and fresh yogurt.