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Export 14 ingredients for grocery delivery
Step 1
Set the oven to 200° C / 392° F and cut peppers in half, hollow them out and brush the skins with little oil.
Step 2
Place peppers, cut side down, on a baking tray and bake for 15 minutes. Take out of the oven.
Step 3
Meanwhile, heat up oil in a large pan add shallots and garlic and fry, on low heat, until translucent and fragrant.
Step 4
Add finely chopped sundried tomatoes, tofu crumbled with your hands, herbs, miso paste, nutritional yeast, rice, seasoning, wine and 500 ml / 2 cups of water.
Step 5
Allow everything to simmer gently until almost all of the moisture has been absorbed by the rice (see photo in the post).
Step 6
Spoon the mixture into the peppers and arrange them on a large baking tray (or two if needed).
Step 7
Tightly cover the tray with a piece of kitchen foil and bake for 1 hour.
Step 8
Top with soft vegan cheese (I used my simple ricotta) if using and return to the oven for another 5-10 minutes.
Step 9
Serve topped with watered down pesto and a simple side salad if liked.
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