Vegan Stuffed Bell Peppers

Instructions

1. Step 1

   Heat the oven to 190°C.

2. Step 2

   Slice the tops from the bell peppers and remove the seeds and membranes. Stand the peppers upright in the baking dish, pour the vegetable broth around them, cover with aluminum foil, and bake.

   Timer: 15 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper, 120.0 ml Vegetable Broth

   Cookware: aluminum foil, baking dish, Chef Knife, cutting board

3. Step 3

   Meanwhile, heat the olive oil in the large skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the garlic, ground cumin, smoked paprika, and dried oregano. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 9.0 gr Garlic, 4.0 gr Ground Cumin, 2.0 gr Smoked Paprika

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the brown rice, black beans, corn, tomatoes, tomato paste, salt, and black pepper. Cook over medium heat until evenly mixed and hot.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 300.0 gr brown rice, 150.0 gr Corn, 1.0 gr Ground Black Pepper, 5.0 gr Salt, 200.0 gr Tomato, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

6. Step 6

   Remove the baking dish from the oven and spoon the filling into the peppers. Cover again and bake until the peppers are tender.

   Timer: 20 min (fixed)

   Cookware: aluminum foil, baking dish

7. Step 7

   Uncover the peppers and sprinkle them with the vegan cheese. Bake uncovered until the cheese is melted and the edges of the filling are lightly browned.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Vegan Cheese

   Cookware: baking dish

8. Step 8

   Let the stuffed peppers rest, then scatter the cilantro over them and serve.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Cilantro

   Cookware: baking dish