Easy Vegan Stuffed Peppers with Cheese

Preparation

  Put the rice to boil and chop the onion, the mushrooms and the carrot. After that mix 200g VeggoFix Meaty Mince with the chopped veggies and 250ml water. Add the mixture in a hot pan with 3 tbsp of oil. Spread it out as flat as you can so you get maximum browning. Let it fry on one side for 6-8 minutes at a medium-high temperature.  

While VeggoFix Meaty Mince is browning and the rice is boiling, cut the bell peppers in halves and take out the white parts and the seeds.

Flip the mixture so you can brown it on the other side and stir in garlic, parsley, salt, chili flakes and cumin. We added 1 tsp of each (dry or fresh), but feel free to add more or less.

  Grate the vegan cheese and strain the rice. Use whatever rice you like, but it should not be too sticky as it does not give a texture that fits in stuffed peppers. Add the peeled tomatoes, boiled rice and cheese to the filling. Save a hand full of cheese to put over the peppers later.

Place the halved bell peppers in a oven dish, fill them with the mixture and sprinkle cheese over them. If you want the vegan cheese to melt put a bit of water in the oven dish and put a lid on. Bake for 20 to 30 minutes at 200 degrees Celsius until the peppers are tender, but not mushy.

 That was not too hard now, was it? Eat these stuffed peppers hot or cold. They are delicious either way. Enjoy!

Watch the video recipe!