Vegetarian Stuffed Peppers

VEGETARIAN

Vegetarian stuffed peppers is an easy but impressive meal to make. It is a very satisfying and filling main dish to serve as a healthy dinner or lunch.

The stuffed peppers are great to serve as they are, either hot or cold!

But for a more complete meal they can be served with for example mashed potatoes and a tomato sauce for a real comfort food treat.

Some steamed green vegetables, or a Greek salad are nice as side dishes as well.

For a vegan version of this recipe, replace the cheese with vegan cheese- or use no cheese at all; these stuffed peppers are great also without it.

Here’s what you’ll need:

4 large bell peppers

Stuffing:

1/2 cup uncooked brown rice
2 Tbs. olive oil
½ leek, thinly sliced
½ cup small peas
1 carrot, grated
200 g mushrooms, finely chopped
1 small zucchini, finely chopped
1 Tbs. herb salt
½ Tsp. black pepper
1 Tbs. dried basil
1 Tbs. soy sauce
1 minced garlic clove
Grated cheese

Here’s what you’ll do:

Boil the rice according to instructions. While the rice cooks, prepare the vegetables; chop them and gently fry in the oil together with the spices.

Halve and seed the bell peppers. In a large casserole boil some water, lower the heat and add the bell peppers and boil on low heat for 5 min until soft.

Meanwhile heat the oven to 200 C/400 F. Drain and put the peppers carefully in an oiled oven proof dish.

Mix the rice with the vegetables and spoon into the pepper halves. Top with cheese, and put in the oven to bake for about 10 min. until cheese has melted. Serve with mashed potatoes and tomato sauce.