Stuffed Peppers (vegan)

Delicious Vegan Stuffed Peppers Recipe

If you're looking for a vegan recipe that will delight your taste buds and fill your table with flavors, stuffed peppers with mushrooms and vegetables are the perfect choice. This recipe is not only simple but also packed with nutrients and can be easily prepared. Additionally, it's an excellent option for vegetarians and vegans.

Total preparation time: 2 hours and 30 minutes
Preparation time: 30 minutes
Baking time: 2 hours
Number of servings: 10

Ingredients:
- 10 large bell peppers
- 1 kg of champignon mushrooms
- 4 onions
- 4 carrots
- 1 bell pepper (preferably red for a pop of color)
- 1 piece of celery
- 400 g of tomato sauce
- 200 g of rice
- Sunflower oil
- Salt
- Pepper
- Thyme

Step-by-step preparation:

1. Preparing the mushrooms: Wash the mushrooms under cold running water to remove impurities, then chop them not too finely. This step is essential for achieving a pleasant texture in the filling. In a pan, add a little oil and a pinch of salt, then sauté the mushrooms. They will reduce in volume, concentrating their flavor. Leave them on medium heat for about 10-15 minutes.

2. Preparing the vegetables: Meanwhile, peel and finely chop the onion, carrots, bell pepper, and celery. In another pan, add a little oil and sauté the vegetables over medium heat. Wait until they become slightly translucent and soft, which takes about 5-10 minutes. This step will add a savory flavor to the filling.

3. Combining the ingredients: Once the vegetables have softened, add the tomato sauce and rice. Mix well to combine the ingredients and let it simmer on low heat for 5 minutes. Then, add the sautéed mushrooms, salt, pepper, and thyme to taste. Allow the mixture to cool slightly so that you can fill the peppers without burning yourself.

4. Preparing the peppers: Wash the peppers and cut off the top (where the stem is). Remove the seeds and white parts from the inside. Fill each pepper with the vegetable and mushroom mixture, being careful not to overfill them, as the rice will expand during cooking.

5. Cooking the peppers: Place the stuffed peppers in a deep pot, adding two cups of water, a little oil, and salt. Cover the pot with a lid and place it in the oven at 180°C for 2 hours. If you want the peppers to develop a golden and appetizing crust, uncover the pot 15 minutes before taking them out of the oven.

6. Serving: These stuffed peppers can be served warm, but they are just as delicious cold. You can add a fresh salad on the side or a serving of plain rice to complete the meal. A splash of lemon or balsamic vinegar can add a note of freshness.

Useful tips:
- Substitute rice with quinoa or bulgur for a healthier option.
- You can add fresh dill or parsley to the filling for an extra flavor boost.
- If you have leftover filling, you can use it to stuff zucchini or eggplants.

Nutritional benefits:
This recipe is full of vitamins and minerals thanks to the vegetables, and the mushrooms provide a source of plant-based protein. A serving of stuffed peppers contains approximately 250-300 calories, depending on the amount of oil used and the size of the peppers.

Frequently asked questions:
- Can I use another type of rice? Yes, you can use basmati rice or brown rice, but the cooking time may vary.
- What can I do if I don't have tomato sauce? You can use fresh crushed tomatoes or even diluted tomato paste with water.
- How can I store the stuffed peppers? They can be stored in the refrigerator in airtight containers for 3-4 days.

These stuffed peppers are more than just a simple recipe; they are a way to bring family and friends together at the table, to savor the natural flavors of vegetables, and to experience the joy of cooking at home. Enjoy your meal!