Vegetarian stuffed peppers and how to make them like never before - Savoury Trips

Ingredients

• 6-8 peppers for stuffing
• 1/2 of a leek
• 2 smaller onions (orange and/or white membrane)
• 1-2 garlic cloves
• 2 bigger fresh tomatoes for the filling + 2 bigger fresh tomatoes for the sauce
• 1 medium size avocado
• a can of black beans (you can also use a can of red beans))
• 200 gr of sweet corn
• 250 gr of canned tomato + 1/2 l tomato juice
• 1/3 of a bowl of rice
• one spoon of ground cumin
• 2 teaspoons of parsley
• 2 teaspoons of thyme
• 1/2 of a spoon of oregano
• salt and pepper as you wish
• 1 vegetable stock cube (vegetarian)
• 2 spoons of honey
• Cut the onion into cubes. In a heated pot stew the onions and garlic on olive or some other type of oil.
• Add sweet corn, blanched and in cubes chopped tomato (peel it previously).
• Add black beans which you previously drained and cleaned from the can sauce.
• Now it's time for cumin, salt, pepper and vegetarian vegetable stock cube. Mix it all together.
• Add rice, avocado and in the end, parsley into the mixture and stew for 5 minutes.
• With the finished filling stuff the peppers and arrange them in the baking pan.
• Cover the baking pan with an aluminum foil and bake in the oven at 170°C for about 40 minutes with constant supervision.
• For the last 10 minutes take off the foil and bake the peppers so that they can get a brown colour.
• If you don't like vegetarian peppers, you can put mozzarella cheese over them and bake it like that in the oven.
• For juicier peppers and more sauce add more tomato juice or water.