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VEGETARIANISM : THE NOBLE WAY OF LIVING
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A Vibrant Veggie Christmas with Santa, Mrs. Claus, and Pinkie the Pig (In English)
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Part 1. URL: |
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INGREDIENTS Stuffed Yellow Peppers
- 3 yellow peppers
- Pre-cooked rice (white and wild rice)
- Mushrooms, cut into small pieces
- Handful of basil, very finely chopped
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- ½ onion, chopped
- ½ can of tomatoes
- Salt and pepper to taste.
Stuffed Red Peppers
- 3 red peppers
- 2½ cups cooked chickpeas
- 1 can tomatoes
- 1 tablespoon soy sauce
- 3 tablespoons tomato paste
- 3 tablespoons Indian curry
- ½ bunch of coriander, chopped very finely
- Salt and pepper to taste
PREPARATION: Stuffed Yellow Peppers.
- Pour the can of tomatoes into a bowl, smash it.
- Add the soy sauce, and the tomato paste, the olive oil, the mushrooms, the onions; mix it all together first.
- Add a pinch of pepper, a pinch of salt, add the mushrooms, and the chopped basil.
- Add the rice in, and mix well.
- Cut the tops of the peppers, about 1 inch from the top, scoop out the seeds.
- Stuffing the peppers with the rice fillings, put the tops back on the peppers.
- Put the stuffed peppers on the oven tray, then put that aside, ready to bake.
Stuffed Red Peppers.
- Pour the tomatoes into the bowl, and mash it.
- Add soy sauce, curry powder, some coriander, some salt, pepper. Mix well.
- Put in the chickpeas. Mix well again.
- Cut the tops of the peppers, about 1 inch from the top, scoop out the seeds.
- Stuffing the peppers with the fillings, put the tops back on the peppers.
- Put the stuffed peppers on the oven tray.
Baking Peppers:
- Place baking tray into the mini oven.
- Set oven to 170 degrees Celsius and bake for 20 minutes.
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