Vegetarian stuffed peppers

Ingredients for 3 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 3 large bell peppers
• 60 g mushrooms
• 100 g zucchini
• 80 g carrot(s)
• 700 g tomatoes, pureed
• 100 ml water
• 2 tbsp Italian herbs
• 1 tbsp tomato paste
• 1 tbsp vegetable oil
• salt and pepper
• 90 g brown rice
• 1 pack of feta cheese, approx. 200 g

Instructions

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

Cook the rice according to the package instructions. Finely dice the onion and garlic. Peel the carrot, halve it, and slice it thinly. Cut the mushrooms and zucchini into small cubes. Preheat the oven to 200°C (top/bottom heat). Heat the oil in a pan and sauté the onions until translucent. Add the carrot slices and fry for about a minute. Add the mushrooms and zucchini, and immediately add the garlic, 1 tablespoon of herbs, and a pinch of salt and pepper. Stir everything together and fry for about 3 minutes. Add the tomato paste, fry briefly, and add 300g of the passata. Add the rice to the pan and mix everything well. Fill a sufficiently large baking dish with the remaining passata and water. Season everything with the remaining herbs, salt, and pepper. Halve the peppers lengthwise and fill them with the mixture from the pan. Cut the feta into small slices, spread it on the pepper halves, and place the pepper halves in the baking dish. Bake in the preheated oven on the middle rack for about 40 minutes. Arrange the peppers on plates, stir the sauce in the casserole dish thoroughly again, adding a little water if it has thickened too much in the oven. Then place the peppers on the plates as well. Note: The vegetables in the filling can be substituted according to taste. The seasoning is also up to individual taste; for example, I like to add a few chili flakes to the sauce and the pepper mixture. Per serving: approximately 320 kcal.