Stuffed peppers – punanje paprike

This recipe serves 4 and is vegan.

You will need:

4 red bell peppers – medium to large

Stuffing

A generous cup of brown rice 

A good cup of red lentils

Half an onion – finely chopped

2 carrots – finely chopped

1 tsp of vegetable stock

Thyme, oregano and basil – dried or fresh

 

Sauce

Tomato puree

Water

Paprika

Seasoning

How to:

Put all your ingredients for the stuffing in a large pan of water and bring to the boil, then simmer for around 30 minutes, stirring occasionally.

Drain off any excess water.

Take the top off the four peppers and stuff them with the rice mixture  to the rim then place the stalk lids back on.

Leave any excess stuffing in the pan and add some water, tomato puree, olive oil and paprika, then stir. Place the 4 peppers in the sauce. Put on the lid and simmer for an hour. Serve hot with a red or white cabbage slaw and bread.

Please remember to be careful when reheating rice if you have leftovers. You can also add garlic to the recipe.DSCF0534

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