My dear friends of this community, today I join the challenge initiated @healthsquared on health and diet.
Stuffed paprika
Under this appetizing appearance these stuffed vegan peppers are a food rich in folic acid, recommended for everyone and especially for pregnant women and children of growing age
Preparation: 20 mins
Cuisine: 40 mins
For: 4 people
Ingredients
2 cups of water
1 cup of rice
4 peppers, reduced to half and without seeds
2 tablespoons of olive oil
4 green onions, thinly sliced
2 teaspoons dried basil
2 teaspoons of oregano, rosemary and thyme
2 teaspoons of salt
2 pinches of black ground pepper
2 tomatoes, cut in cubes
Vegan soy cheese and feta type tofu
Elaboration
Preheat the oven to 200 degrees C. And lightly sprinkle olive oil on the baking sheet.
In a medium saucepan, bring the water to a boil. You add the rice. Reduce the heat, cover and cook over low heat for 20 minutes. Remove from heat and set aside.
Place the peppers on the side reduce on the baking sheet. Grill 25 to 30 minutes in the preheated oven, or until tender and the skin begins to brown.
While the peppers are roasting, heat the oil in a medium skillet over medium-high heat. Cook the onion, basil, oregano, rosemary and thyme, salt and pepper in oil for 2 to 3 minutes. Add the tomato and cook for 5 minutes. With a spoon stir the cooked rice, until it is very hot. Remove from the heat, mix the vegan cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.
Additional consideration
The paprika contains:
Vitamins: C (very many, more than citrus fruits) E, A, B1, B2, B3, B6.
Minerals: phosphorus and magnesium, potassium, calcium.
Others: Folic acid, carotenes, capsanthin, beta carotenes.