Mushy rice red lipstick peppers are stuffed vegan red peppers using rice left over from the Jam-Packed Vegan Cabbage Rolls recipe. Non-dairy, Gluten-Free and Kosher.
A very simple recipe, with great results. If you’re preparing vegan cabbage rolls anyway, there’s usually some rice left over. So what can you do with that rice?
You can add some water to a pot, boil and prepare the rice.
But you can also decide to treat your family to another delicious stuffed vegan recipe. Yes, I’m referring to these mushy rice red lipstick peppers.
Just add a few more ingredients to the rice mixture from the vegan cabbage rolls recipe.
Throw some onions, parsley, tomato paste and salt into a pot and fry for around 10 minutes.
Stuff the peppers, place in pot on top of vegetable padding. Fill with boiling water to the top.
Cook for around 40 minutes.
Vegan Rice Stuffed Red Peppers left over rice
Utilizing left-over rice mixture from Jam-Packed Vegan Cabbage Rolls
Ingredients
Peppers & Filling
- 7 medium-large red peppers (the size is an approximations)
- Rice mixture left over from Jam-Packed Vegan Cabbage Rolls.
- 2 tablespoons tomato paste (sweetened, or add 1 tablespoon date honey too)
- 2 teaspoons onion mix powder
- 1/2 teaspoon kosher salt
For Padding in Pot Beneath Red Peppers
- 3 onions, coarsely chopped
- Parsley leaves and stems, 2 handfuls, coarsely chopped
- 5 tablespoons tomato paste (sweetened, or add 1 1/2 tablespoon date honey too)
- 2 teaspoons kosher salt for pot
- 1/3 cup oil (to your liking)
- Hot water, for insides of peppers and in between peppers, reaching 1/3 or 1/2 way up peppers.
Instructions
Peppers & Filling
Slice off pepper tops. Rid of seeds. Set aside.
Add rest of ingredients to rice mixture left over from Jam-Packed Vegan Cabbage Rolls
Stuff each pepper to 2/3 the height of each pepper.
Set aside.
Padding in Pot Beneath Red Peppers
Fry onions and parsley in oil 4 minutes. Add tomato paste and salt and fry another 2 minutes.
Cooking Stuffed Peppers
Place stuffed peppers on vegetable padding in pot.
Fill peppers to the top with boiling water. Take care not to let them over-flow, so the rice doesn't spill out.
Add boiling water in the pot in between the peppers, reaching 1/3 or 1/2 way up peppers, depending on the size of the pot. For a larger pot, add less water. You don't want floating peppers.
Cover. Bring to a boil. Lower flame and cook for around 40 minutes. If the rice is mushy before this, turn off flame.
Notes
Check from time to time to make sure there's some water in pot.