Ingredients
The peppers
Red pepper, 6 medium units
The sauce
Onion, 1 large unit
Olive oil, 2 tablespoons
Garlic, 5 cloves
Boiled water, 2 cups
Canned crushed tomatoes, 800 g
Tomato paste, 2½ tablespoons
Vegetable soup powder, 1 tablespoon
Coriander, 1 handful
Salt, 1 flat teaspoon
Black pepper, 1 flat teaspoon
Cinnamon, 1 flat teaspoon
Sugar, 1/2 flat teaspoon
The filling
Basmati rice, 1/2 cup
Seitan with natural flavor, 350 g
Parsley, 1 handful
Coriander, 1 handful
Onion, 1 small unit
Hawaij for soup, 1 heaping tablespoon
Salt, 1 flat teaspoon
Black pepper, 1/2 flat teaspoon
Olive oil, 1 tablespoon
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.