Make these vegan stuffed peppers for a delicious family meal and accompany it with the elegant and fragrant Rodámbelo from Oenou Yi-Ktima Vassiliades.
Ingredients:
- 3 green peppers
- 3 red peppers
- 6 tbsps olive oil
- Salt and pepper
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, grated
- 300 gr. Cooked rice
- 300 gr. crushed tomatoes
- 10 gr. fresh mint, finely chopped
- 200 gr. gruyere, grated
For serving:
- Τhyme springs
Preparation:
- Preheat the oven to 180C.
- Cut the top part off the peppers and keep aside.
- Remove the seeds and put the peppers in a pan.
- Brush them with half the olive oil and season with salt and pepper.
- Put the remaining olive oil in a pan over medium heat and add the onion and garlic; sauté for 2-3 minutes until soft.
- Add the rice and the carrot and mix.
- Add the crushed tomatoes and season with salt and pepper. Stir and remove the pan from the heat.
- Add the mint to the rice mixture with and mix.
- Stuff the peppers with the mixture, sprinkle with the gruyere, top the peppers with their top part and cover the pan with foil.
- Add whatever rice mixture remains in the pan.
- Bake in the oven for half an hour.
- Remove the foil and bake for another 10 minutes.
- Remove the pan from the oven, sprinkle with thyme and serve next to a glass of Rodámbelo from Oenou Yi-Ktima Vassiliades.
