Vegan Stuffed Peppers with NoMince and Rice

Ingredients

• 150 grams long grain rice
• 4 red bell peppers
• 2 yellow bell peppers
• 1 onion
• 4 spring onions
• 3 tbsp vegetable oil
• 1 tbsp (smoked) paprika
• 4 sprigs fresh thyme or 2 tsp dried thyme
• 2 tbsp tomato puree
• 7 tbsp tomato ketchup
• 350 ml vegetable stock
• 50 grams vegan mozzarella flavor grated
• salt
• peper

Prepare

1. Preheat the oven to 200°C

2. Cook the rice according to the instructions on the packaging and drain.

3. Meanwhile, clean the bell peppers. Place each of the red bell peppers on its side and cut off the tops so you can fill them. Place them in the baking dish.

4. Cut the tops of the red bell pepper and the yellow bell pepper into cubes.

5. Peel and finely chop the onion. Cut the spring onions into thin slices, separating the white and green slices.

6. Heat the oil in a large frying pan and sauté the chopped onion and bell pepper for 3 minutes. Stir in the bell pepper, thyme (whole sprigs or leaves), and tomato paste/puree, and cook for 1 minute. Add the vegan NoMince, sliced ​​white spring onions, rice, ketchup, and 200 ml stock. Taste and season to taste with salt and pepper.

7. Fill the red bell peppers with the vegan NoMince mixture. Pour the remaining broth around the filled peppers in the dish.

8. Place the dish in the hot oven for 30-40 minutes. Sprinkle with cheese after 15 minutes and cover with a lid or foil.

9. Serve warm with slices of green spring onion on the side.