A winner!!!

My mom said „Oh, yummyyyy!“ between each and every bite and my fathers only complaint was that it wasn’t salty enough. They both really appreciate the fact that I cook for them. In particular that I cook very healthy!
My mom said after dinner „That’s what I love about meals like these… you don’t feel so full and bloated afterwards!“
My father already thought of additions „Falafel would taste great with this!“

My boyfriend came over with a steak (the sight of that bloody red piece of flesh seriously made me sick) and fries his mom got him that he wanted to make for dinner.
He asked if he could have a stuffed pepper first and inhaled it within a matter of minutes!

Another dinner he really enjoyed, because after he ate his steak and fries – he kept complaining that the steak didn’t taste good because it wasn’t medium anymore – he asked if he could have another plate of my delicious vegan veggie food! Well that’s not how he put it, ha ha! But he wanted more of it.

So he got it, topped with fresh basil! Mhhhhhh!!!!

The stuffing itself would have made a delicious dinner. I bought this Uncle Bens mix a while ago (a mixture of brown & wild rice, spelt, oats, barley, rye & wheat) and mixed it with the following:

Ingredients
1 can mushrooms, finely chopped added to 2 medium sauteed onions, seasoned with salt & pepper
1 cup asparagus, chopped
1 green and 1 red bell pepper, chopped
1 cup cherry tomatoes
1/3 cup paprika-hot pepper spread (based on sunflower seeds)
1/3 cup tomato puree
1/3 cup fresh basil leaves, chopped

I prepared the mushrooms seperately, sauteed the bell pepper with the asparagus and just cut the fresh tomatoes in small pieces and folded them into the rice mixture along with the basil.

I preheated the oven to 428°F

Then I cut the bell peppers in half. I didn’t fill whole ones because that would’ve made only three. That way we had six =)

I filled the halfs with stuffing, lined them up in the baking dish I had filled with about 1/3 cup tomato puree (I’d usually use half a can of tomatoes but I only had a pack of tomato puree on hand), put more filling into the middle of the dish (I still have leftovers – my mom had the fantastic idea last night to make cabbage rolls with the stuffing, I LOVE IT!) and poured the rest of the tomato puree (I used one pack, 1/3 cup for the stuffing) over it.

Covered it up and baked it for about 25 minutes.

Mhhh, can’t wait to have that in cabbage rolls =)