- 6 peppers
- 1 small zucchini
- 1 small onion
- 3 pods Garlic (crushed)
- 225 g brown rice
- 50 g currants
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 liter vegetable broth (I use broth)
- Olive oil
- Salt and pepper
< li >½ tsp sumac (optional)
- Cook the brown rice for half the time indicated on the package.
- During the Once the rice is cooked you can prepare and garnish the peppers – Wash the peppers and cut off the top, making sure the green stem is still on so you can use the top of the peppers as a lid. Core the six and place them in a saucepan so they stand upright. Set aside.
- Slice the onion and gently sauté in a medium-sized pan with a little olive oil. Cut the zucchini into small pieces and add to the pan with the crushed garlic. Add the currants and spices.
- At this point your rice should be ready. Drain and put in the pan. Stir to combine everything, increase the heat and add your broth. Once it starts bubbling, reduce the heat to low and simmer until the liquid has evaporated and the rice is fully cooked. If necessary, add more liquid. Taste and season after cooking.
- Pour the rice into the peppers, fill to the brim, then replace the top of the peppers. Repeat this process to fill all six peppers.
- Carefully pour boiling water into the pan where the peppers are sitting, being careful not to spill it on the spilling peppers. The water should reach about half the height of the peppers. Put the lid on, turn the heat to medium-high and simmer for 30-45 minutes until the peppers are tender.
Like this recipe? Sign up for Veganuary today to get recipes like this delivered straight to your inbox.