Stuffed Bell Peppers (Vegan)
Serves: 6 servings
 
Ingredients
For the Peppers
  • 6-7 Bell Peppers ( Red, Orange or Yellow work best)
  • 4 Tbsp Olive oil, divided
  • 2 Cups of uncooked rice (risotto or other)
  • ½ Tsp salt
  • 8 Garlic Cloves, chopped finely
  • 2 Onions, Chopped Finely
  • 6 Portobello Mushrooms
  • 1 Bunch of Cilantro, chopped (40 grams/1.5 oz)
  • 1 Tomato paste (140 grams/5 oz)
  • ½ Tbsp Ras El Hanout or Baharat Spice
  • 1 Tsp Cumin
  • Salt & Pepper to taste
  • 1 Tsp Paprika spice
For the Sauce
  • 2 Tbsp Olive Oil
  • 2 Onions, Chopped Roughly
  • 5 Garlic Cloves, chopped Roughly
  • 8 Tomatoes, crushed (or two cans crushed tomatoes)
  • 1Tsp Freshly Ground Ginger
  • 1 Bunch of Cilantro, chopped (40 grams/1.5oz)
  • 1 Tomato paste (140 grams/5 oz)
  • ½ Tsp sugar
  • ½ Tsp Salt
  • ½ Tsp Pepper
  • 1½ cups water
Instructions
For the Peppers
  1. In a large pot fry the rice with 1 Tbsp of oil on medium low heat for 1 minute, stirring.
  2. Add 4 Cups of water and ½ Tsp salt and bring to a boil. Once the water starts boiling, take the heat down to low and cover for 15 minutes. remove from heat and set aside to cool without the lid.
  3. In a wide skillet, add 3 Tbsp of olive oil, onions and garlic. Sauté on medium-low heat until transparent
  4. Add Portobello mushrooms and sauté until all liquids are evaporated
  5. Add chopped cilantro and stir, set aside to cool a bit
  6. Combine the onion mushroom mix with the rice, add tomato paste and spices, mix well together
  7. Cut open the top of the peppers with a sharp knife as shown in the post and fill with the rice mixture completely, use a spoon to push the rice inside
For the Sauce
  1. In a large pot add olive oil, onions and garlic. Sauté until garlic is transparent.
  2. Add crushed tomatoes, ginger, chopped cilantro, tomato paste, sugar, salt, pepper and water. Stir well, bring to a boil and simmer on low heat.
  3. Organize the peppers in the pot on top of the sauce, spoon some sauce on top of each pepper
  4. Add remaining rice on top of it all and cover, cook on medium heat for 30 minutes
  5. Preheat oven to 200 °C (395 °F)
  6. Add Pot in the oven for an additional 30 minutes, serve warm
Recipe by at https://www.kerenruben.com/recipes/stuffed-bell-peppers-vegan/%20