Stuffed Peppers with Seitan

Preparation

The Sauce:‎1. Fry the chopped onion in the olive oil.‎‎2. Add the garlic, boiled water and a can of peeled tomato that also has tomato sauce - crushed ‎tomatoes (those who can’t find can just use fresh tomatoes while frying, at least 4 tomatoes).‎‎3. Add the tomato paste, vegetable soup powder, coriander, salt, black pepper (to taste), cinnamon ‎and sugar.‎‎4. Leave on low heat to cook while preparing the stuffed peppers. The Filling:1. Mix the dry rice with the seitan (ground it to crumbs).‎‎2. Add the rest of the ingredients ‏and mix everything well. Fill the peppers, put neatly in a pot and ‎cover with the top cut (mainly for decoration).‎‎3. Some of the filling I had left I also put in the sauce, it made the sauce richer and thicker. I made sure ‎to fill more water into the pot so that it reached three-quarters of the height of the peppers. A little of ‎the sauce I also poured into the peppers to soften well on the inside, and covered over low heat for ‎about 30-40 minutes.‎‎4. Then bake in the oven without a lid on 320 °F (160 °C) for another 15 minutes for the top to golden.‎‎5. Sounds like a lot of work but very simple and tasty.‎‎6. Bon appetite (:‎

Total time: ±1 hour

The preparation method also includes frying and baking.‎