From a Pot: Stuffed Peppers with Vegetables

Filling

• Pepper: 4

• Soy: 80 g

• Rice: 50 g

• Beans: 100 g

• Button mushrooms: 150 g

• Vegetable soup base: 50 ml

• Water: 50 ml

• Onion: 1

• Salt: 1 tsp

• Pepper: 0.5 tsp

• Parsley: 1 tbsp

• Paprika powder: 1 tsp

• Marjoram: 1 tsp

• Oil: 1 tsp

Tomato Sauce

• Tomatoes: 400 g

• Oil: 1 tsp

• Onion: 1

• Sugar: 2 tbsp

• Tomato paste: 2 tsp

• Paprika powder: 1 tsp

• Salt: 1 tsp

• Pepper: 0.5 tsp

• Vegetable soup base: 70 ml

1. Cook the soy in the vegetable soup base. Wait for the soup to boil, then add soy and cook for about 10 minutes on low heat. Drain the soybeans, and squeeze the water out of them as much as possible.
2. Cook the rice in salted boiling water. Cook it for about 10 minutes, then drain it.
3. Cut the onion into pieces. Wash and slice button mushrooms and prepare the peas.
4. Heat up the oil and saute the onions. Then add the peas and mushrooms and cook everything for about 5 minutes.
5. Add soy and rice to the vegetables and season with salt, pepper, paprika powder, parsley and marjoram.
6. Cut off the top of the peppers then clean and wash them well. Stuff them with soy and vegetable mix then cover them again with the part that you cut off.
7. Place them in a baking tray.

1. Wash and cut tomatoes into pieces.
2. Cut the onion into pieces.
3. Heat a teaspoon of oil in a pot and saute the onions. Add in two tablespoons of sugar and stir, so that the sugar starts melting.
4. Add in tomatoes and other spices, simmer for another minute, then pour in the vegetable soup base.
5. Cook the tomato sauce for about 15 minutes, then blend it and pour it over the peppers.
6. Bake the peppers in the oven at 200 degrees Celsius for about 40 minutes.