Vegan bell pepper stuffed with rice.
Serving: 6 servings
Ingredients
- 6 bell pepper
- 5 tablespoons olive oil
- 3 cups boiled fava beans or chicken broth
- 3 bay leaves (optional)
- 2 teaspoons parsley finely diced
- ¼ teaspoon ground oregano
- ½ teaspoon ground black pepper
- 3 garlic cloves crushed
- 1 cup tomato sauce
- 2 cups rice
- 1½ teaspoon salt (or more, to taste)
Instructions
Prepping peppers
- Cut the top of the bell peppers and scoop out the seeds and the white parts from the inside. Using half the oil grease the bottom of a baking tray, and the outside of each pepper. Set aside.
Cooking rice
- In a pot heat the other half of the oil over medium heat. Add the beans, bay leaves, parsley, a pinch of oregano, black pepper, and garlic. Cook and stir for a minute. Stir in the tomato sauce and 2 cups of water. Season with salt to taste.When the water breaks the boil, add the rice. Stir to mix. Stir regularly to avoid excessive sticking. When all the liquid has evaporated remove it from the heat. The rice will not be completely cooked, it'll finish cooking in the oven.
Cooking peppers
- Stuff the peppers with the rice and cover with the top of each pepper. Place in a deep baking pan that is taller than the peppers. Cover the pan tightly with aluminum foil.Bake in preheated oven to 350 ºF [170 ºC]. for 20 minutes. Remove from the oven and try the rice, it should be firm but tender inside. If necessary, return to the oven for another 5 minutes.
Serving
- Serve with meat or fish of your preference.
Cook's notes
Note the serving size and double the ingredients if you wish to make bigger portions.
Nutrition
Calories: 486kcal
