A vegan, healthy and tasty recipe!
Stuffed peppers with Kombu algae is a simple recipe that can be served as a main course or as a main dish. Brown rice, peas, tomato paste and Kombu seaweed: these are the three key ingredients that make up the tasty filling of red and yellow peppers.
Ingredients
⁃ 4 whole peppers, drained and cleaned, roasted in the oven and salted;
⁃ 100 g brown rice, cooked for one hour in plenty of salted water;
⁃ 100 g peas cooked with chopped chives and wild garlic;
⁃ a cup of tomato sauce with basil;
⁃ 1/2 jar of tamari kombu, oregano and thyme powder;
⁃ a cup of béchamel sauce made with soy milk;
⁃ breadcrumbs.
Processing
Mix rice, peas, tomato, Kombu and herbs. Stuff the peppers with this mixture and cover with bechamel and breadcrumbs. Bake for about 20 minutes, until the surface is golden brown.
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