One of the best features of stuffed peppers is that if it is made with olive oil, they can also be eaten cold. Bell peppers, which are also very useful for eye health, combined with this recipe, turn out to be a completely tasty and vegan meal.
6 bell peppers
1 onion
1 bunch of green onions
2 tbsp olive oil
1 cup of rice
½ cup of hot water
1 tbsp tomato paste
½ tbsp dried peppermint or fresh mint leaves (a handful of fresh mint leaves)
2 tbsp freshly ground black pepper
1 tbsp salt
Yogurt
Remove the stem parts of the bell peppers then wash them with plenty of water. Set aside.
Put olive oil in a large pot and add the diced onions. Cook, stirring occasionally until onions are translucent, about 5 minutes. Wash the rice until the water is clear then add to the pot.
Add the chopped green onions, tomato paste, black pepper, salt, dried peppermint, or chopped fresh mint leaves and hot water to the pot and cook on low heat until the water is evaporated.
Gently fill the bell peppers with the mix you prepared. Add a little bit of olive oil and fill with water until half the pot is full. Cook on low heat for 45 minutes then let it rest for 15 minutes. Serve with yogurt. Enjoy!
