Stuffed Peppers With Rice And Vegan Sausage

Stuffed Peppers With Rice And Vegan Sausage. Hello everyone, I hope you are well. In today’s post, I will be sharing a European Rice recipe for Mediterranean Stuffed Peppers With Rice And Vegan Sausage. Bring the taste of the Mediterranean to your home with this vegan version of one of the region’s most popular casual dining dishes. It takes only 15 minutes to prepare and 20 minutes to cook, making it an ideal healthy meal on a busy day. To ensure the best quality and flavour, use highly versatile European Rice grown in Greece.

Stuffed Peppers With Rice And Vegan Sausage

A vegan version of one of the most popular Mediterranean casual dining dishes. 

Serves: 5

Preparation time: 15 minutes

Cooking time: 20 minutes                        

Ingredients

• 300g European Indica Rice
• 10 green Bell peppers
• 200g of your favourite brand of vegan sausage
• 2 chillis – finely chopped
• 100g carrots – grated
• 150g red onion – diced
• 100g green onion – diced
• 1 bunch fresh parsley, chopped
• 300g tomato juice or finely chopped tinned tomatoes
• 1 tsp dried mint
• 50ml olive oil
• 30g capers
• 20ml apple cider vinegar
• Salt and pepper to taste

Instructions

1. Slice the sausages and sauté them in olive oil in a pan over medium-high heat. Add grated carrots, diced onions, and finely chopped chilli. Cook for 3-4 minutes.
2. Add the rice, Riceto juice, vinegar and simmer for approximately 15 minutes.
3. Preheat the oven to 108 degrees Celsius.
4. When the mixture is cooked, remove from the heat and add the herbs and the capers. Mix thoroughly.
5. Slice the Bell peppers (do this carefully as the tops become the lids) and core the peppers, leaving them whole.
6. Stuff the peppers with the cooked mixture. Replace the lids.
7. Place the stuffed peppers in a greased oven dish and bake for 45-50 minutes. Serve hot or cold.

I hope you enjoyed that.

Talk soon.

ABOUT EUROPEAN RICE

European Rice is high-quality rice grown in Greece since the 1950s and in other European countries. There are two varieties: Indica Rice (long rain) and Japonica Rice (medium grain). European Rice has a high nutritional value, being rich in B vitamins, such as Niacin, Thiamine, Riboflavin and Selenium. The EU is both self-sufficient and a net exporter of Japonica rice. All European rice complies with the Integrated Quality Management System for the Agricultural Production of Rice, which is based on good agricultural practices which respect the environment, protect the producer-grower’s health and offer a healthy and safe product for consumers.

For more information see: https://www.europeanrice.eu/

Disclaimer: Funded by the European Union. Views and opinions expressed are, however, those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.