Vegetarian Stuffed Bell Peppers

Name: Vegetarian Stuffed Bell Peppers
Yield: 1 serving
Ingredients: 3-4 large bell peppers; 150g mushrooms; 100g eggplant; 100g zucchini; 100g rice; 2 large tomatoes; a few parsley sprigs; dill (to taste); tomato paste (about 150ml); 8-9 tablespoons olive oil; salt, pepper

October 17, 2008

Fasting Recipes Vegetables Vegetable Dishes Oven Recipes Rice

Actually, they're completely vegan. I only ate the filling and it was so good - imagine how amazing they would be if I'd eaten the pepper too 😊

Ingredients

3-4 large bell peppers
150g mushrooms
100g eggplant
100g zucchini
100g rice
2 large tomatoes
a few parsley sprigs
dill (to taste)
tomato paste (about 150ml)
8-9 tablespoons olive oil
salt, pepper

How to prepare vegetarian stuffed bell peppers

Cut the peppers in half and clean out the stems and seeds. Place them in a baking pan.
Finely chop the mushrooms, eggplant flesh, and zucchini flesh. Chop the parsley and grate the tomatoes (or blend them in a mixer).
Mix all the chopped vegetables with the rice, parsley, 4 tablespoons of oil, and season with salt, pepper, and a little dill. I also added 3 tablespoons of tomato paste because the tomatoes seemed a bit bland.
Fill the peppers with this mixture.
Pour another 4-5 tablespoons of oil into the pan, plus 1 cup of water and 150ml tomato paste. Cover the pan with aluminum foil, making sure it's tightly sealed.
Bake at 200°C for 1 hour.
Serve drizzled with the sauce from the pan. Those who aren't vegan can also serve with sour cream.