Stuffed Bell Peppers with Mango

Recipe by
70 minutes
Prep: 25 minutes | Cook: 45 minutes | Servings: 6 persons

Ingredients

  • olive oil
  • 1 onion, minced
  • 2 cloves of garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander powder
  • ½ tsp cinnamon
  • ½ tsp turmeric
  • ½ tsp curry powder
  • 1 tsp garam masala
  • 175 g rice
  • 50 g raisins
  • 600 ml vegetable stock (or more, if needed)
  • 1 zucchini, in small cubes
  • 175 gr minced tofu
  • pepper and salt
  • 1 ripe, cubed mango
  • 4 tbs freshly chopped parsley
  • 2 tbs freshly chopped coriander
  • 50 g pine nuts
  • 6 bell peppers

Method

  1. Heat olive oil in a frying pan and add onion and garlic. Add spices and briefly leave frying to enhance the flavours.
  2. Add rice, raisins and 400 ml of vegetable stock.
  3. Add zucchini and minced tofu. Leave stewing until rice is cooked, if needed add more vegetable stock. Leave simmering until all stock has been absorbed.
  4. Season with pepper and salt.
  5. Preheat the oven to 200 °C.
  6. Chop the tops of the peppers and remove seeds and membrane from it.
  7. Mix mango cubes, pine nuts, parsley and coriander together with the rice. Stuff the peppers with the rice mixture and put pepper tops back on.
  8. Put the peppers in a casserole and add a layer of vegetable stock. Bake the peppers for about 45 minutes in the preheated oven.
  9. Leave the peppers to cool down. Peppers at room temperature will have an enhanced flavour.
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