Stuffed peppers
- Stuffed peppers, Classics, Oven dishes, paprika, Recipe, tempeh, vegan
approx. 45 min.
Stuffed peppers
Number of portions
- 50 g Rice
- 0.25 Onion
- 0.25 Garlic clove
- 37.5 g mushrooms
- 50 g Tempeh
- 50 ml (vegetable) cream
- 0.25 tablespoon tomato paste
- 125 ml tomato puree
- 1 Peppers
Description
Stuffed peppers are a real classic in the family kitchen. We have veganized them and made them with tempeh, of course.
Preparation
Cook the rice according to the packet instructions.
Finely chop the onion and garlic and fry in a pan with oil. Clean the mushrooms and shred together with the tempeh in a blender or chop finely and fry in the pan.
Add the cooked rice, stir in the tomato purée and vegetable cream and season the filling with salt, pepper, paprika powder and herbs.
Put the strained tomatoes in a casserole dish and mix with herbs, salt and a pinch of sugar to make a quick tomato sauce.
Carefully cut off the top of the peppers and remove the seeds. Stuff the peppers with the filling and place in the baking dish.
Bake the stuffed peppers in the oven at 180°C for about 30 minutes.
Enjoy the taste! 😊
