Vegan Stuffed Bell Peppers

Ingredients

• 2 large yellow bell peppers
• 0.5 green bell pepper
• 125 g smoked tofu
• 2 Garlic cloves
• 2 Spring Onions
• 4 large mushrooms
• 4 dried tomatoes
• 2 tbsp hemp oil
• Salt
• pepper (ground)
• 0.5 tsp hot paprika powder
• 100 g cooked wild rice
• 200 ml vegetable broth

Instructions

1. 1.

   Cut off the tops of the yellow bell peppers, wash, clean, core and remove all white membranes. Set aside for stuffing. Wash, clean, core the remaining peppers, remove white membranes and cut into large cubes.

2. 2.

   Crush the tofu and briefly puree it. Peel the garlic and press through a pestle. Wash, clean and finely chop the spring onions. Clean the mushrooms and slice thinly. Dice the dried tomatoes finely.

3. 3.

   Heat oil in a pan. Sauté garlic and spring onions over medium heat. Add mushrooms and tomatoes for a short time, then stir in the tofu. Season with salt, pepper and paprika powder, and fill the bell peppers with the mixture.

4. 4.

   Rinse the rice and combine it with broth in a tall oven-safe dish. Add the pepper cubes and place the stuffed peppers on top. Cover (with foil or a lid) and bake in a preheated oven at 200°C (180°C fan, gas: level 2-3) for about 35–40 minutes.

5. 5.

   Remove the vegan stuffed bell peppers from the oven, plate them and serve with the pepper rice.