Stuffed Peppers without Meat

Colorful peppers with an aromatic rice filling and mushrooms, cooked in a tomato sauce on the stove or in the oven. A light summer dish where you wont miss the meat.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Bell pepper, red, fresh

  • 200 g Rice, white, medium grain

  • 400 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 4 pods Garlic, fresh

  • 1 teaspoon Spices, caraway, seeds

  • 8 twig Thyme, fresh

  • 1 bouquet Parsley, fresh

  • 2 spoons Oil, olive

  • 2 spoons Butter, unsalted

  • 1 teaspoon Spices, paprika

  • 2 piece Spices, bay (leaves)

  • 2 cans Tomato, pieces - can

  • pieces Soup base, beef, cube

  • pieces Salt, table

  • pieces Sour cream

Steps

  1. Cut off the tops of the peppers and clean them. Save the tops as they will be used as 'lids'. Find a pot large enough to place the peppers upright.

  2. Slice the mushrooms into smaller pieces. If using dried mushrooms, soak them in hot water for 15 minutes, then drain and roughly chop.

  3. Chop the onion and parsley, mince two cloves of garlic, and crush the other two cloves. Remove the leaves from half of the thyme sprigs.

  4. Heat oil and butter in a pan and sauté the onion until translucent. Add cumin seeds and minced garlic, then quickly sauté. Add the mushrooms and cook until their liquid has almost completely evaporated.

  5. Add the rice and cook for 5 minutes, stirring occasionally. Finally, add parsley, thyme leaves, paprika, salt, and pepper. Mix well and remove from heat.

  6. Roughly blend the tomatoes. Pour half into the pot where you will place the peppers upright. Fill the peppers with the rice mixture, but only up to three-quarters full.

  7. Pour the remaining blended tomatoes into the pot and add enough broth or water to cover the peppers. The liquid should reach the rice so it can cook. Place the reserved pepper tops on the peppers.

  8. Add the crushed garlic cloves, bay leaves, and the remaining thyme sprigs to the sauce. Place the pot on the stove and cover with a lid. Bring to a boil, then reduce the heat and simmer for 1 hour. Alternatively, bake the peppers in the oven at 190°C.

  9. After cooking, let the peppers rest for 10 minutes, then carefully transfer them to plates. Add some tomato sauce and garnish with sour cream or Greek yogurt if desired. Sprinkle with freshly chopped parsley and serve.

Nutrition Information (Per 100g)

  • Calories: 78.67 kcal
  • Fat: 1.87 g
    • Saturated Fat: 0.72 g
  • Carbohydrates: 12.9 g
    • Sugars: 1.49 g
  • Protein: 1.58 g
  • Fiber: 1.4 g