Stuffed peppers with cheese
Ingredients
Wash 70g rice (here wholegrain jasmine rice), salt it a little and cook according to the instructions.
While the rice is cooking:
two very small peppers or one large one, color according to preference
2 spring onions, cut into fine rings
2 mushrooms, cut into small cubes
125g vegan minced meat (alternatively minced beef)
25g grated cheese
75g canned corn
Preparation
➡️ Cut the top off the peppers and put to one side. Carefully remove the seeds from the peppers, wash them and place them in a casserole dish.
➡️ Mix all the other ingredients together. Season with salt and minced meat seasoning.
➡️ Fill the peppers with the filling and sprinkle with a little cheese. Pour about 100ml of water into the casserole dish so that the peppers get wet feet and cook better.
➡️ Place in the oven at 180°C for around 20 minutes. (If you have two very small peppers or a large one with thick walls, it may take a few minutes longer!)
➡️ If the filling doesn’t quite fit into the peppers, simply fry them briefly in a pan without any fat!
➡️ Serve everything together.
➡️ Serve with: Sriracha mayo or a yogurt dip.
Enjoy your meal
