Peppers Stuffed with Rice and Vegetables
Red peppers stuffed with rice, vegetables and tomato, roasted in the oven. Plant-based and very showy.
- Total
- 70 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- red bell pepper4
- rice5.25 oz
- onion1
- zucchini1
- mushroom5.25 oz
- crushed tomato7 oz
- vegetable broth1.75 cup
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Preheat the oven to 190 °C (375 °F). Cut the top off the red pepper and empty it.
- 2
Sauté the chopped onion, zucchini and mushrooms in the olive oil 10 minutes. Add the crushed tomato 5 minutes.
- 3
Add the rice and vegetable stock, salt and cook 10 minutes (it will be half done).
- 4
Fill the peppers, cover with their tops and bake 35 minutes.
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