I adore vegetarian foods that are not only good for you, but also bring that comfort to your home. When I feel like I might want something cozy to warm me up- I always go for a dish that contains rice+veggies+cheese. lots of cheese. you can notice that most of the veggie friendly recipes I post here are often vegan, but sometimes I get such a strong craving for cheese that I just can’t fight it. To be honest- I don’t actually want to fight it! Cheese is awesome. Discussion’s over.
So here we go, let’s move on to the recipe! This Rice Stuffed Peppers recipe will only take you up to 30 minutes to make, but you’ll love it to bits, I promise.
What you’ll need:
1 small cup of rices (I used wild+long mix)
1 teeny-tiny chilly pepper
5-6 tablespoons olive oil
150-200g firm tofu
4-5 cherry tomatoes
1/2 courgette
4-5 mushrooms
Some sesame seeds
Soya sauce
Salt+Pepper+Dried Paprica Powder+Turmeric
2 large red peppers
1 small cup of rices (I used wild+long mix)
1 teeny-tiny chilly pepper
5-6 tablespoons olive oil
150-200g firm tofu
4-5 cherry tomatoes
1/2 courgette
4-5 mushrooms
Some sesame seeds
Soya sauce
Salt+Pepper+Dried Paprica Powder+Turmeric
2 large red peppers
How to prepare:
• Cook your rice and set them aside to cool down. I always pre-fry raw rices on olive oil, somehow they turn out better this way.
• Take off the top of peppers and clean up the inside. Add some olive oil onto cooking tray and place the peppers into the oven for about 10-15mins.
• Preheat some olive oil in the pan, cut chili and tofu in pieces and fry them together. Once tofu gets that nice golden color- sprinkle some sesame seeds on top and cool everything down with some soya sauce. Add the rest of the chopped veggies and fry a little, add all spices, mix it all up and pour around 100ml of water. Lett it stew for a few minutes. Then- add rices into the pan. Mix it all well, you’re almost done!
• Once your peppers get soft – take them out the oven, stuff with veggies+rice and place back in the oven for another 10 mins.
• At the very end- add some cheese on top and let it cook for another couple of mins until cheese melts.
• Get your plates, place the peppers and add some fresh coriander on top. This will give some extra flavour!
• Cook your rice and set them aside to cool down. I always pre-fry raw rices on olive oil, somehow they turn out better this way.
• Take off the top of peppers and clean up the inside. Add some olive oil onto cooking tray and place the peppers into the oven for about 10-15mins.
• Preheat some olive oil in the pan, cut chili and tofu in pieces and fry them together. Once tofu gets that nice golden color- sprinkle some sesame seeds on top and cool everything down with some soya sauce. Add the rest of the chopped veggies and fry a little, add all spices, mix it all up and pour around 100ml of water. Lett it stew for a few minutes. Then- add rices into the pan. Mix it all well, you’re almost done!
• Once your peppers get soft – take them out the oven, stuff with veggies+rice and place back in the oven for another 10 mins.
• At the very end- add some cheese on top and let it cook for another couple of mins until cheese melts.
• Get your plates, place the peppers and add some fresh coriander on top. This will give some extra flavour!
Serve as it is, with some ice-cold water or even better- beer!
Enjoy!
Let me know if you try this yourself!
Let me know if you try this yourself!
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