This recipe for stuffed peppers is a good side dish to accompany meat and also as a meal in itself served with a salad. Stuffed peppers can be made with meat, but this recipe for stuffed peppers is a vegetarian one, in fact it is also a vegan recipe and a kosher parve recipe. the stuffed peppers are filled with a mixture of vegetables and rice and then cooked slowly on the stove in a tomato based sauce. the stuffed peppers are very filling and relatively easy to make. This recipe for stuffed peppers will feed about 6 people.
Peppers Recipe Ingredients
+/- 6 large green or red peppers (I think the red peppers are tastier but using both green and red peppers adds color to this recipe).
Fennel leaves (which is like dill)
Tsp salt/pepper to taste
1 Tbs non-meat chicken soup powder (you could also add a little chicken stock instead)
2 cups white rice (my favorite is Indian Basmati rice)
A little oil for frying the onion
Ingredients for the sauce:
300 grams tomato paste, this is about 4 large tablespoons
1 Tbs chicken soup powder
Salt to taste
Stuffed Peppers Recipe Method:
In a bowl mix the ingredients that you are going to stuff the peppers with: diced and fried onion; chopped fennil; grated carrot; cut up tomato; 2 cups of rice and the spices – chicken soup powder, salt and pepper.
Then make your sauce for the peppers. Fry the diced onion in a little oil and then add the tomato paste, stirring all the time. Add the sweet paprika, salt and pepper then immediately fill the pot up about half way with water. Bring the sauce to almost a boil and then add the chicken soup powder.
Prepare the peppers by cutting off the stalk end of the pepper and cleaning out the seeds. Add a few spoonfuls of the tomato sauce, and mix the filling again. then carefully stuff the peppers until the filling is level with the top of the pepper. the filling will eventually overflow a little into the tomato sauce but this just makes the sauce thicker and tastier.
Put the peppers into the tomato sauce gently, it is best to prop them up so that the stuffing doesn’t fall out at first. the sauce should cover the tops of the peppers a little, so if you have not made enough sauce just add a little water at this stage.
Cook on a low heat for about half an hour until your peppers are ready, check by tasting the rice mixture to see if the rice is soft. when serving remove peppers carefully so that the stuffed peppers don’t fall apart, and spoon some of the red tomato sauce over the peppers.
About Petal grew up in England and Africa, now living in Israel, avid traveler and writer. Have worked in all of the creative arts – acting, painting, writing and more. Did you enjoy this article? Still need an answer?
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Stuffed Peppers Recipe: A Vegen, Vegetarian and Kosher Parve Stuffed Pepper Recipe
chicken soup, mixture, recipe for stuffed peppers, vegan
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