Romanian Vegan Stuffed Peppers
This delicious Romanian vegan stuffed peppers recipe bring together the authentic flavours of the country in a vegetarian version, packed with great taste.
Ingredients
- 5-6 bell peppers
- 1 onion
- 2 carrots grated
- 200 gr mushrooms
- 1/2 cup rice
- 500 ml tomato passata
- 500 ml hot water
- bunch of dill
- salt and pepper to taste
- tomato optional
- sour cream/vegan alternative optional, to serve
Instructions
- In a large pan, sear the diced onions for a couple of minutes until they start to become translucent.
- Add the grated carrots to the skillet and fry for 2 minutes.
- Toss in the chopped mushrooms and continue frying for a few more minutes until they release their moisture.
- Add the rice to the veggie mix and fry for 2 more minutes, stirring.
- Stir in a tablespoon of tomato sauce, then remove the pan from the heat.
- Season the mixture with salt and pepper, and add a generous amount of chopped fresh dill. Mix everything well.
- While the filling cools, prepare your peppers by cutting off the tops and removing the seeds and membranes.
- Stuff each pepper with the rice mixture and set them aside.
- In a large pan, heat a bit of oil and quickly fry each stuffed pepper for about a minute on each side.
- Arrange the peppers in the pot, standing upright. If you like, place a slice of tomato on top of each pepper.
- In a bowl, mix the tomato passata with the hot water, season with salt and pepper, and pour this sauce over the peppers. The liquid should almost cover them.
- Bring the pot to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the peppers are tender.
- Serve hot with a dollop of sour cream/vegan alternative and an extra sprinkle of fresh dill on top.