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Stuffed peppers with vegan mince

50 mins

2

Paprika:

½ pack of Easy To Mix Hack

4 peppers

1 onion

1 clove of garlic

150g wild rice

100ml vegetable broth

3 tbsp tomato paste

1 tbsp oil

Some parsley

100g vegan scattered cheese

2 tsp sweet paprika powder

Salt pepper

Tomato and pepper sauce

2 handfuls of cocktail tomatoes

1 tbsp oil

100ml vegetable broth

70g vegan cream cheese

½ tsp paprika powder

Salt pepper

Mix Easy To Mix Hack according to instructions and cool.

Preheat the oven to 180 degrees top/bottom heat.

Wash the peppers, halve them lengthways and remove the seeds.

Cook rice according to package instructions.

Peel and chop the onion and garlic.

After the cooling time, take the minced mixture out of the fridge and fry it in a pan together with the onion and garlic.

Add parsley, tomato paste and vegetable stock to the mince and simmer for another 5 minutes. Season with salt, pepper and paprika.

Now prepare the sauce: Heat the oil in a pan. Wash the tomatoes, halve them and fry them briefly in the pan. Deglaze with vegetable broth, stir in cream cheese, bring to the boil and season with spices.

Add the rice to the pan with the mince and mix everything together. Stir in oil and fry briefly.

Pour the rice and minced mixture into the peppers, sprinkle with cheese, place in a baking pan and spread the tomato-pepper sauce in it.

Bake for 20-25 minutes until the cheese is golden brown.

Then enjoy!

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