Poivrons farcis aux légumes
By: Agi Kaja
Ces poivrons frais et juteux regorgent de riz assaisonné et de légumes nutritifs. Ce plat coloré est aussi beau que bon !
Recette de Whole Food Earth®
Veggie Stuffed Peppers
Portions
4Temps de préparation
10 minutesTemps de cuisson
30 minutesThese fresh, juicy peppers are packed full with seasoned rice and nutritious veggies. This colourful dish looks great, and tastes even better!
Ingrédients
- 4 Peppers (any colour)
- 500 ml Vegetable Stock
- 200g Basmati Rice
- 100g Mushrooms
- 1 Tin Chopped Tomatoes
- 2 Garlic Cloves
- 1 Onion
- 1 tsp. Turmeric
- 1/2 tsp. Salt
- 1 tbsp. Oil
- Chopped Fresh Parsley
- Vegan Grated Cheese (optional)
Préparation
- Preheat oven to 200°C/ gas mark 6.
- In a saucepan, add the rice, turmeric and vegetable stock. Bring rice to the boil, place a lid on it and simmer for 15 minutes.
- Whilst the rice is cooking, cut the top off of the 4 peppers and scoop out the seeds.
- Heat a tbsp of oil in a separate pan and add the chopped garlic, onion, parsley, mushrooms, tomatoes, the pinch of salt and cook until softened.
- Once cooked, add the rice and and mix to combine. Remove from heat.
- Fill each pepper with the rice mixture, sprinkle with optional grated vegan cheese.
- Place peppers on a baking tray and cook for 20 - 25 minutes.
- Sprinkle a few parsley sprigs on top and they're ready to serve!
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
Laisser un commentaire
Tous les commentaires sont modérés avant publication