Stuffed Pepper (German Style)
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

2-3 Green Bell Peppers
2-3 Orange Bell Peppers
2-3 Red Bell Peppers
2-3 Yellow Bell Peppers
2-3 Onions, medium to large size
12-16 oz. Kale, fresh or frozen
12 oz. Tomato Paste
2 tbsp. Parsley Flakes, dry OR 1 cup chopped fresh Parsley
1 tbsp. Paprika
2 cups Brown Rice cooked in 4 cups water

(To enlarge the photo of the Stuffed Pepper (German Style), click on the photo or link)

Preparation

Stuffed pepper (German style) is a delicious vegan recipe that will make 8 to 12 stuffed peppers. It takes about 15 to 20 minutes to prepare and 30 to 45 minutes to cook.

This recipe can be cooked in either a microwave oven or in a conventional oven at 350 degrees F. If cooking in a conventional oven, preheat it.

Begin by putting the rice pot and water on the stovetop and bring to a boil.

While the water is heating, wash and clean the outsides of the fresh vegetables, and peel the onions.

When the rice water begins to boil, add the rice, cover the pot and reduce the heat to simmer and cook until all the water is absorbed into the rice, and then remove from the heat.

Cut any protruding stems off of the peppers, being careful not to damage the part imbedded in the peppers, and cut the bottom 1/2 inch off of the peppers, and carefully remove the seeds without removing the "cap" in the top of the peppers.

Turn the peppers stem side down in the large covered microwaveable baking dish, or pan if cooking in a conventional oven, and cook the peppers until they are tender.

While the peppers and rice are cooking, dice the onions and bell pepper bottoms, and any fresh kale or parsley, and place them in a large frying pan on the stovetop or in a wok and stir fry until the onions become translucent.

While the veggies are cooking in the fry pan or wok add the dry parsley flakes and paprika, and when the onions become semi translucent add the tomato paste and continue stir frying until the veggies are tender.

When the rice is cooked add it to the large frying pan or wok and thoroughly mix all the ingredients together over low heat.

When the peppers are tender and the stuffing in the frying pan is cooked, stuff the peppers by gently filling each of the pepper shells. When they are all filled, gently press the stuffing down and add more until it mounds up as shown in the photo, and place back in the oven for a few minutes to blend the flavors.

Serve and enjoy.

Ingredients Information

Kale

Kale, Frozen

Onions, Yellow

Paprika

Parsley

Parsley, Dried

Pepper, Green Bell

Pepper, Red Bell

Rice, Brown

Tomato Paste

Utensils and Equipment Information

Dish, Ceramic Baking

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Pot, Glass

Spoon, Large Mixing

Wok, Stainless Steel

Return to: Vegan Recipes

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!