Stuffed Peppers Vegetarian Recipe

Name: Stuffed Peppers Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 40 min
Cook time: 20 min
Yield: 4
Ingredients: brown rice 80 g; quinoa 80 g; Vegetable broth 320 ml; red bell pepper 6 pc; oyster mushrooms 200 g; spring onions 1 bunch; green beans 80 g; peas 50 g; tomato paste 2 tbs; Créme Fraîche 2 tbs; Pepper 2 pinches; Salt 2 pinches; parmesan 80 g

Stuffed Peppers Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Now I would like to introduce my Stuffed Peppers Recipe to you with pleasure.

This recipe is purely vegetarian. I still know stuffed peppers from my grandma.

She always used minced meat as filling. I, however, prefer vegetarian food by the day and find the vegetable cuisine exciting and varied.

So I thought about how to modernise this traditional granny recipe.

Variety makes my filling interesting. In the course of my recipe you will find vegetable additions that also leave room for your own creations.

Let yourself be inspired by me or cook it one to one. It tastes delicious anyway – guaranteed! I wish you success and a good appetite!

Table of Contents

1. Recipe Stuffed Peppers
2. Nutritional Values
3. Tipps for Filling Preparation
4. Related Recipes

1. Recipe Stuffed Peppers

The ball’s in your court. With my following instructions with many step by step photos you can conjure up this great dish. Have fun with the preparation!

Stuffed Peppers

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 178

Preparation Time 40 Min.

Cook Time 20 Min.

Total Time 0 Min.

Guide for the preparation of stuffed peppers vegetarian.

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Ingredients

80	g	brown rice
80	g	quinoa
320	ml	Vegetable broth
6	pc	red bell pepper
200	g	oyster mushrooms
1	bunch	spring onions
80	g	green beans (I use fresh green beans)
50	g	peas (I use fresh peas, frozen peas are fine as well.)
2	tbs	tomato paste
2	tbs	Créme Fraîche
2	pinches	Pepper
2	pinches	Salt
80	g	parmesan (grated)

Instruction

Preparation step 1

Prepare rice

Cook the brown rice for 30-40 minutes with 2 parts stock and 1 part rice.

Preparation step 2

Boil the quinoa in salted water. — Cooking quinoa

Prepare quinoa

Cook quinoa in broth for 15 minutes – ratio 2 parts broth : 1 part quinoa

Preparation step 3

Prepare mushrooms

Preheat the oven to 200° Celsius.

Place a baking tray ready.

Cut the oyster mushrooms into small pieces.

Preparation step 4

Fry mushrooms

Briefly fry the sliced oyster mushrooms and set aside.

Preparation step 5

Cut onions

Cut the spring onions into small rolls.

Preparation step 6

Sauté onions

Sauté the spring onions and set aside.

Preparation step 7

Clean green beans — Clean the green beans, cutting off the ends.

Prepare beans

Clean the green beans and cut them to about 2 cm length.

Preparation step 8

Prepare peas

Plucking fresh peas from their shells.

Preparation step 9

Cook vegetables

Put peas and beans in boiling water and rinse with cold water after 2-3 minutes.

Preparation step 10

Create filling

Add the boiled rice, cooked quinoa, blanched peas and beans, and fried oyster mushrooms and spring onions.

Add tomato paste and crème fraiche.

Mix everything carefully in a bowl.

Preparation step 11

Prepare peppers

Wash, halve and seed the red pointed peppers.

Preparation step 12

Prepare cheese

Grate parmesan fresh.

Preparation step 13

Place on Baking tray

Place the halved peppers open on the baking tray.

Cover the peppers with the filling.

Sprinkle Parmesan cheese over it.

Preparation step 14

Bake and serve

Bake in the oven for about 20 minutes.

Bon appetit!

Video

2. Nutritional Values

3. Tipps for Filling Preparation

3.1 Quinoa and Rice

The basis of my filling is cooked brown rice and cooked quinoa. So far so good, we’ll put everything in a pot… but wait! The cooking times of brown rice and quinoa are very different. Brown rice takes between 30-40 minutes. Quinoa takes only half the cooking time, 15 minutes, so we should cook rice and quinoa separately in 2 pots.

Quinoa and brown rice – note different cooking times!

I for my part prepare the rice with 2 parts vegetable stock and 1 part rice – I do the same with quinoa. So nothing should go wrong.

3.2 Vegetables

Fresh oyster mushrooms, are a component of my filling for the pointed peppers.

Fresh peas are fun even when peeling / peeling!Fresh peas are already fun to peel!

I use oyster mushrooms, fresh green beans, fresh peas, spring onions. We have to clean our vegetables first. The mushrooms and spring onions are fried separately. Peas and beans are blanched. All the vegetable ingredients are mixed with the cooked rice and quinoa after the short pre-cooking. I also add spices, crème fraîche and some tomato paste.

Here you can see all the ingredients I used at a glance.Here you can see my used ingredients at a glance.

3.3 Peppers

Our main actor, the peppers! We don’t want to forget it. For my purposes, I have chosen pointed peppers. They can be gratinated with Parmesan cheese when sliced lengthwise.

Red pointed peppers are less fleshy and therefore less bitter and dominant than normal, round and fleshy peppers.Red pointed peppers are less fleshy and therefore less bitter and dominant than a normal round pepper.