John Myers
Vegetarian Stuffed Peppers
The perfect vegetarian stuffed peppers recipe with a picture and simple step-by-step instructions.
- 4 piece Red peppers cut in half
- 1 glass Tomato sauce with basil
- 1 Medium sized carrot
- 1 Zucchini small
- 1 Onion
- 2 Garlic cloves chopped
- 1 El Margarine
- 2 cups Water for the rice
- 1 Cup Rice
- Spices:
- Salt, pepper, paprika powder,
- Basil
- Oregano
- 1 tbsp Tomato paste
- 100 g Sliced butter cheese
- Pre-cook the pepper halves in boiling water for about 5 minutes
- Put the tomato sauce in a baking dish.
- Simmer the rice in the water with a little salt for about 10 minutes.
- Finely chop the carrot, zucchini and onion and cook with the chopped garlic cloves in a tablespoon of margarine for about 5 minutes.
- Season the vegetables with salt, pepper, paprika, tomato paste and the herbs.
- Mix the cooked rice with the vegetables and fill the prepared peppers.
- Stir the leftover vegetable mixture into the tomato sauce.
- Now place the filled pepper halves on the tomato sauce and top with the butter cheese.
- Cover the baking dish loosely with aluminum foil. Otherwise the cheese will stick to it !!!!
- The filled peppers are heated at 180 ° for approx. 30 minutes. baked
- If you have more time, you can of course also make the tomato sauce yourself.
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