Enjoy our vegan recipe Rice Stuffed Bell Peppers by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2115 kJ (505 kcal)|
large non-stick frying pan, non-stick frying pan, chef's knife, spatula, pot, cutting board, baking dish, oven
Preheat the oven to 350 °F. Cook the rice according to the package instructions.
Finely chop the onion, dill, and parsley. Dice the zucchini and carrot. Set the dill and parsley aside.
Heat the olive oil in a non-stick frying pan over medium heat. Fry the onion, carrot and zucchini until the onions turn translucent.
Stir in the dill, parsley, lemon juice, vegetable stock, and tomato paste and let simmer for approx. 4-5 minutes. Season with salt and pepper.
Pour half of the sauce and the chopped tomatoes into a baking dish. Add the rice to the pan and mix with the other half of the sauce.
Cut off the top of the peppers, spoon out the core and seeds, then rinse. Fill the pepper with your rice vegetable mix, transfer to a baking dish and bake for approx. 30 minutes until the peppers are soft.
Enjoy your meal!