Stuffed Peppers for Lent

Lenten stuffed peppers: a delicious and nutritious recipe

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
Number of servings: 6

If you're looking for a savory, flavorful and colorful fasting dish, stuffed peppers are the perfect choice. This simple and healthy recipe blends tradition with great taste, making it a great option for vegans or anyone who wants to forgo meat without sacrificing flavor. Stuffed peppers are a versatile dish that can be served both hot and cold, and can be adapted to suit your preferences.

About stuffed peppers

Stuffed peppers have a long history and have been prepared in different variations in many cultures. This fasting recipe pays homage to the diversity of ingredients and culinary techniques, transforming a simple ingredient like peppers into a flavorful and textured delight.

Ingredients

- 12 medium peppers (preferably red or yellow for a vibrant appearance)
- 2 cups rice (preferably long grain for a nice texture)
- 1 large ripe tomato
- 3 carrots (ideally fresh for better taste)
- 1 medium onion
- 4 tablespoons green parsley leaf, chopped
- 2 tbsp green mint leaf, chopped
- Mixed spices: 1/2 teaspoon ground cloves, 1/2 teaspoon coriander, 1/4 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon cinnamon, 1 bay leaf, 1/2 teaspoon grated ginger
- 1 nut nutmeg (grated)
- 3 tablespoons vegeta or deli kat (vegetable mix)
- 3 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 2 cups tomato broth (for intense flavor and nice color)

Preparation

1. Preparing the rice: Start by washing the rice under cold water, then soak in hot water for 10 minutes. This will help give it a fluffier texture after cooking. Once soaked, rinse again to remove excess starch.

2. Brown onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until glassy and soft. This will add a sweet flavor to the dish.

3. Cooking the rice: Add the rice to the pan and stir well, allowing it to cook with the onions for 5 minutes. This essential step helps the rice absorb the flavors from the pan.

4. Adding ingredients: Take the pan off the heat and allow the mixture to cool slightly. Add the finely chopped tomato, grated nutmeg, chopped parsley and mint, and the spices (cloves, coriander, cardamom, cardamom, cinnamon, bay leaves and ginger). Don't forget the vegetables and salt, mixing everything well to combine the flavors.

5. Preparing the peppers: Wash the peppers and carefully remove the stems and inner ribs. This will make room for the stuffing and make it easier to cook the peppers evenly. Fill each pepper with the rice mixture, leaving a little space at the top, then cover them with the removed tails to avoid the stuffing leaking out during cooking.

6. Boiling the peppers: In a large pot, add enough water to cover the peppers and add 1 teaspoon salt, 2 teaspoons of the vege, and the tomato broth. Bring the mixture to a boil, then reduce the heat, cover the pot and simmer for 45-50 minutes. The peppers will become brittle and the stuffing will soak up the flavors from the sauce.

7. Serving: Once cooked, the stuffed peppers can be served warm with a fresh salad or wholemeal bread. You can add a drizzle of olive oil and balsamic vinegar for extra flavor.

Useful tips

- Choosing peppers: Choose peppers that are uniform in size, without blemishes or signs of damage. Red and yellow peppers are sweeter and add a touch of color to the dish.
- Filling variations: You can experiment with different filling ingredients such as mushrooms, zucchini or even chopped nuts for a crunchy texture.
- Spices: Feel free to adjust the spices to your taste. You can add a bit of chili for a spicy taste or a squeeze of lemon for a fresh touch.

Nutritional benefits

This recipe for stuffed fast peppers is not only delicious, but also packed with nutrients. The rice provides complex carbohydrates, while the carrots are an excellent source of beta-carotene. Greens add essential vitamins and olive oil provides healthy fats. Plus it's low in calories, making it ideal for a balanced diet.

Frequently asked questions

1. Can I use brown rice?
Yes, brown rice is a healthy option, but it will require a longer cooking time.

2. How can I store stuffed peppers?
You can store stuffed peppers in the refrigerator for 3-4 days in an airtight container. Reheat them in the oven or microwave.

3. Can stuffed peppers be frozen?
Yes, stuffed peppers can be frozen, but it is advisable to boil them lightly before freezing to maintain the texture.

Combine this recipe with a cold lemonade or mint tea for a full and refreshing meal. Enjoy!