Ingredients:

• 4 large peppers
• 70g Prince of Bengal rice
• 50g veggie mince
• 100ml vegetable broth
• 15g breadcrumbs
• 1 tbsp potato or corn starch
• 1 small onion
• ½ tsp hot paprika powder
• 1 teaspoon sweet paprika powder
• 1 teaspoon smoked salt parsley
• chopped pepper
• Salt (15g)
• Flour (15 g)
• vegetable oil
• 1 tbsp Java Kiss coconut blossom sugar
• 2 cans peeled tomatoes (diced)
• 1 pack of vegan cream

Preparation:

1. Lightly sweat the finely chopped onion in a little vegetable oil and mix with the veggie mince, breadcrumbs and starch.
2. Fold in paprika powder, parsley and smoked salt. Wash the Prince of Bengal rice and cook it in plenty of salted water for five minutes, drain well and add to the veggie mince mixture .
3. At the end, slowly pour over the boiling hot vegetable broth and stir well until a slightly moist, homogeneous mass is formed. Season with salt and pepper.
4. Cut out the stem ends (lids) from the peppers and remove the seeds from the inside. Fill all the pods up to the edge with the veggie mince mixture and place the pods side by side in a baking dish.
5. Prepare a light roux from flour and vegetable oil, pour in the remaining vegetable stock and add the diced tomato pieces. Bring to the boil for 10 minutes, season with salt and coconut blossom sugar and stir in the vegan cream.
6. Pour this tomato sauce over the stuffed peppers and simmer in the oven at 180 degrees (top and bottom heat) for 45 minutes.
7. Arrange the cooked stuffed peppers on a plate and serve hot. Bon appetit!