Vegetarian Stuffed Peppers


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Vegetarian Stuffed Peppers
  1. Place the rice in a pan with 1/2 tsp salt. Add 4 cups of cold water or more and heat to boil.
  2. Cook at medium heat for 30 minutes and when soft drain any excess water.
  3. Set oven to heat 180 degrees C.
  4. In a frying pan heat the oil and sauté the onion and carrot until the onion is soft.
  5. Add 1/2 tsp salt. paprika and black pepper.
  6. Stir in the lentil sprouts and continue cooking gently to infuse the flavours.
  7. Stir in the marjoram and parsley.
  8. In a flat oven-proof dish mix the tomato puree with 2 cups of water and season with 1 tsp salt or to taste.
  9. Stuff each pepper with the rice and lentil mixture and dust the opening with flour.
  10. Arrange upright in the oven dish with the opening upper most.
  11. Place in the oven and cook for 1 hour.
  12. Serve with plain yoaghurt.
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