VEGETARIAN

Vegetarian Stuffed Peppers

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

In this recipe, the filling consists solely of rice without any meat, but it's accompanied by a delightful mix: celery, garlic, and cauliflower add juiciness to the rice, while spices like cumin and garam masala enhance the flavor with brightness. This recipe was created by our recipe editor, Emily Johnson – we like to call such dishes 'leftover risotto' in the editorial team. In this case, the pepper can serve as a container for overripe tomatoes, wilting greens leftover from soup, carrots from two days ago, and even day-old rice. In winter, fresh vegetables can be replaced with frozen ones. Any combination of vegetables can be used based on what you have in your fridge, as the spices will still do their magic and elevate the flavor of the rice to the desired level of spiciness.

Ingredients

Carrot - 2 pieces
Onion - 2 heads
Celery stalk - 3 pieces
Cauliflower - 7.1 oz
Sweet Pepper - 11 pieces
Passata Tomato Sauce - 1 tablespoon
Garlic - 1 clove
Black Cumin (Cumin) - 1 tablespoon
Garam Masala - 1 tablespoon
Vegetable Oil - 1 fl oz
Rice - 2.8 oz
Tomato Puree - 3 fl oz
Sour Cream - 3.5 oz
Chicken Egg - 1 piece
Sugar - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Pass the onion, carrot, celery, cauliflower, chili, and one sweet pepper through a meat grinder.

Step 2

In a skillet, heat vegetable oil and warm the cumin and garam masala for 30 seconds. Then, add the vegetable mince and tomato paste, and sauté, stirring, until the vegetables are tender. Finally, add the rice, crushed garlic, salt, and pepper to taste. Allow to cool slightly.

Step 3

Stir an egg into the vegetable filling. It's important that the filling's temperature is below 158°F to prevent the egg from cooking.

Step 4

Remove the seeds from the peppers and stuff them.

Step 5

In a deep skillet, heat the tomato puree with sugar and salt, then add sour cream and mix well.

Step 6

Place the peppers in the sauce or stand them upright. Fill with water until halfway up the peppers, cover with a lid, and simmer on low heat for 30–40 minutes.