Servings:
4
Prep time:
30
Cooking time:
60
INGREDIENTS
- - 2 bell peppers, yellow
- - 2 bell peppers, red
- - 300 g seitan
- - 250 g of rice
- - 1 bunch of parsley
- - 1 bunch of marjoram
- - 4 sprigs of thyme
- - 1 clove of garlic
- - 5 tablespoons of tomato, passed
- - Extra-virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Boil the rice in lightly salted water, drain and pass it under cold water to halt the cooking as much as possible
- Mince the garlic with the thyme and then quickly put to fry in a pan with a little oil, then add the seitan reduced into very small cubes and let it cook for 5 minutes
- Mix in a bowl the browned seitan without the flavorings, rice, marjoram and parsley, salt and pepper
- Cut the cap of the peppers, then clean from seeds and filaments, salt lightly and fill them with the stuffing. Then close them with their caps
- Arrange the peppers in a pan that contains all 4 of them in vertical, add 4 tablespoons of olive oil, tomato sauce, half a glass of water and a pinch of salt. Cook over low heat until the vegetables are soft (do the test pricking with a fork), pouring more water when necessary. The peppers will be ready when the cuticle that covers them appear slightly wrinkled.
