VEGAN STUFFED PEPPERS WITH RICE AND MUSHROOMS

I’m so glad I checked on the spelling of “portobello” before I wrote this post. Who knew it didn’t contain any “A’s”?!?! I’ve always called them “portabella” mushrooms. Sheesh. Well, that’s embarrassing. 

Okay. Enough of the grammar lesson.

Lately I’ve been thinking about little quirks that I have and I wonder if anyone else (a.k.a. my readers) have similar thoughts or habits. If you have any of these quirks (in italics), please let me know that I’m not alone!

I get giddy when I go to Costco (or any other store with lots of produce). All those affordable fruits and vegetables, in bulk, make me swoon.

VEGAN STUFFED PEPPERS WITH RICE AND MUSHROOMS

Vegan stuffed peppers with a delicious filling of rice, mushrooms, kidney beans and corn | A healthy vegan lunch or dinner.

INGREDIENTS

• 50 g corn can
• 650 ml Vegan Tomato Sauce Finished Spicy Sauce (1 glass = 325 ml)
• 4 peppers red or yellow
• 1 tbsp vegetable broth powder
• 1 EL oil frying oil
• 100 g kidney bean can
• Add 50 ml of water to the bottom of the casserole dish
• 150 g brown rice
• 400 g mushrooms
• 1 big onion
• Boil 375 ml of water to rice

INSTRUCTIONS

1. COOK RICE: Bring brown rice with water and vegetable broth powder to a boil. Reduce heat. Simmer with lid on low heat for 25 minutes, until all liquid is drawn into the rice.
2. CUBING ONION AND MUSHROOMS: Cut the onions and mushrooms into small cubes.
3. FRY ONION AND MUSHROOMS: Heat frying oil in a pan . Fry the onions and mushrooms. Approximately 20 minutes, until the mushrooms are nicely browned and smell spicy.
4. MIXING FILLING: Cooked rice Fried mushrooms and onions Kidney beans Corn Tomato sauce Seasoning with salt & pepper
5. HALVING & FILLING THE CHILI PEPPERS: Halve and corer the pepper longitudinally. Fill with the filling and place in a casserole dish . Put a little water in the casserole dish.
6. BAKING AT 180 DEGREES | 45 MINUTES: Bake in preheated oven at 180 ° C (circulating air) for 45 minutes.

Share this post