Stuffed Bell Peppers with Chanterelles, Zucchini, and Vegan Chili Kick

A hearty oven delight: These stuffed bell peppers combine aromatic chanterelle mushrooms, tender rice, savory tofu, and fresh vegetables – refined with a hint of Carrot-Chili Spread. Baked with vegan cheese, it creates a delicious, healthy dish that is both filling and delightful. Ideal for a light dinner or as a highlight for a vegan dinner party!

🥣 Ingredients

• 2 bell peppers
• 250 g rice
• 100 g chanterelle mushrooms
• 3 tbsp Vegannett Carrot-Chili
• 100 g tofu
• 1 zucchini
• Vegan cheese, as desired

👩🍳 Preparation

• Remove core and seeds from bell peppers and clean them.
• Cook the rice (it should not be fully cooked!).
• Sauté the chanterelle mushrooms.
• Finely grate the zucchini.
• Mix everything together and stuff into the bell peppers.
• Sprinkle with cheese.
• Bake at 180°C convection until the bell peppers are lightly browned.

Bon appétit