Stuffed Peppers Vegetarian Recipe
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
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!
Cooked, photographed and written down by chef Thomas Sixt.
Guide for the preparation of stuffed peppers vegetarian.
|6||pc||red bell pepper|
|80||g||green beans (I use fresh green beans)|
|50||g||peas (I use fresh peas, frozen peas are fine as well.)|
Cook the brown rice for 30-40 minutes with 2 parts stock and 1 part rice.
Cook quinoa in broth for 15 minutes – ratio 2 parts broth : 1 part quinoa
Preheat the oven to 200° Celsius.
Place a baking tray ready.
Cut the oyster mushrooms into small pieces.
Briefly fry the sliced oyster mushrooms and set aside.
Cut the spring onions into small rolls.
Sauté the spring onions and set aside.
Clean the green beans and cut them to about 2 cm length.
Plucking fresh peas from their shells.
Put peas and beans in boiling water and rinse with cold water after 2-3 minutes.
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.
Wash, halve and seed the red pointed peppers.
Grate parmesan fresh.
Place on Baking tray
Place the halved peppers open on the baking tray.
Cover the peppers with the filling.
Sprinkle Parmesan cheese over it.
Bake and serve
Bake in the oven for about 20 minutes.
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.
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.
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.
For the gratin I use freshly grated Parmesan cheese. This way our stuffed, deliciously fragrant pointed peppers are deliciously placed on the oven.
4. Related Recipes
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