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Day 2. Rice stuffed peppers with red pesto sauce.

A little bit more difficult to make but oh so worth it. You need a steamer pot for it. Here are the ingredients:

  1. 1 pouch of cooked rice per two peppers
  2. 6 bell peppers
  3. 3 celery sticks
  4. Red pesto
  5. 1 spoon of flour and 6 spoons of water
  6. 1 spoon of vegetable gravy
  7. handful of spinach
  8. oil to fry
  9. salt and pepper foe seasoning

Method

  1. Cut the top out of peppers, then scoop out the seeds. Open pouches of rice.
  2. Cop celery and it fry together with rice and spinach on hot oil until soft.
  3. Fill peppers with rice and place it on the steamer. Cook until soft.
  4. Mix flour and water until smooth, add red pesto and a spoon of vegetable gravy and heat it up. The texture will become thicker, and as this is the sauce, add some water if needed.
  5. Season to your liking.
  6. Serve on hot peppers.

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