Stuffed Peppers with chickpeas and rice
Simple recipe for peppers stuffed with chickpeas, rice, smoked tofu and fresh herbs.
Servings: 6 servings
Const: low
Equipment
- 1 baking tray
Ingredients
- 3 large peppers
For the filling
- 150 g precooked chickpeas
- 150 g cooked basmati rice (left-over)
- 150 g smoked tofu
- 2 tsp paprika powder
- 2 Tbsp extra virgin olive oil
- 1 handful fresh parsley
- as needed vegan cheese (optional)
- as needed salt & pepper
Instructions
- Turn on the oven at 220°C fan function.
- Wash the peppers, cut them in half and remove the seeds and white filaments inside.
- Drain the pre-cooked chickpeas, rinse and save the aquafaba to make e.g. a vegan aquafaba mayonnaise
- Finely chop the parsley.
- Put all the 'filling' ingredients in a container. Crumble the tofu with two hands or cut it into small cubes. Mix well.
- Place your pepper halves on a baking tray and fill them with the filling you have just prepared, making sure to mash well with the back of the spoon.
- Sprinkle the vegan cheese over the surface of the stuffed peppers.
- Bake for 20-30 minutes or until the peppers are well cooked.