Paprika with Rice Filling (vegan)

Ingredients

• 1 red chili pepper
• 1 onion
• 1 Garlic clove
• 3 tbsp olive oil
• 250 g Risotto rice
• 800 ml vegetable broth (vegan)
• 1 Zucchini
• 6 tomatoes
• 2 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• 8 small bell peppers (red, green and yellow)
• basil strips (for garnish)

Instructions

1. 1.

   Wash the chili pepper, halve it, remove seeds and finely chop. Peel the onion and garlic and dice both finely. Sauté everything in 1 tbsp hot oil until translucent. Add the rice briefly, deglaze with a little broth, let the rice absorb it, then continue adding broth while stirring until the rice is creamy and firm (about 15 minutes).

2. 2.

   In the meantime wash, clean and cube the zucchini. Blanch the tomatoes, cool, peel, quarter and core them. Sift the seeds through a fine sieve to catch the juice. Dice one tomato. Mix the zucchini and parsley into the rice and season with salt and pepper.

3. 3.

   Preheat the oven to 180°C (356°F) fan‑forced or conventional heat.

4. 4.

   Wash the bell peppers, cut off each top and hollow out the flesh. If needed, trim the bottom flat for stability. Place them in a greased baking dish, fill with the rice mixture, replace the tops, spread tomato juice around, season, drizzle with remaining oil. Bake until done (about 20 minutes). Add water if necessary. Taste before serving and sprinkle basil.