Stuffed Peppers with Lentils, Soy Mince, or Mushrooms

Short description
A familiar homemade recipe in a plant-based version — filling, aromatic, and suitable for both lunch and dinner.

Ingredients

• 8–10 peppers
• 1 onion
• 2 carrots
• 150 g rice
• 200 g cooked lentils
  or 150 g soaked soy mince
  or 250 g finely chopped mushrooms
• 400 g canned tomatoes or tomato passata
• 2 tbsp oil
• 1 tsp sweet paprika
• 1 tsp summer savory
• 1/2 tsp dried mint, optional
• Salt and black pepper
• 300–400 ml water or vegetable stock

Method

1. Clean the peppers and remove the seeds.
2. In a pan, sauté the onion and carrots.
3. Add your chosen filling — lentils, soy mince, or mushrooms.
4. Add the rice, tomatoes, and spices.
5. Cook for 5–7 minutes, until the rice absorbs some of the liquid.
6. Fill the peppers with the mixture and arrange them in a baking dish.
7. Add water or vegetable stock to the dish.
8. Bake for about 45–50 minutes at 180°C.

Tip
If you use mushrooms, sauté them a little longer so the excess water evaporates and the flavor becomes more concentrated.