Stuffed peppers – vegetarian version

My dwarfs are big lovers of sarmale. But I don't really like to make them 😀 I know from my mother… that the best sarmales are those as small as a finger. Well, I don't know and I can't do them like that and than to make a mistake, it's better to make stuffed peppers :)) what to do?! :))))

This time I could say that I forced my luck with the vegetarian version :)) but the end was a very happy one 😉 Stuffed peppers – vegetarian version


  • ~ 500 g mushrooms
  • ~ 50 ml olive oil
  • 1 large onion
  • 1 carrot
  • 1 canned tomatoes in juice
  • 1/2 cup rice
  • 1 or
  • green parsley
  • green thyme
  • salt and pepper
  • hot pepper flakes
  • peppers suitable in size for filling
  • tomatoes to put the lids on the peppers

Preparation Stuffed peppers – vegetarian version:

The tails of the peppers are cut and the stalks are removed. Wash and drain.

Finely chopped onion and carrot, lightly fry in olive oil. Add half of the canned tomatoes and mix well. The mushrooms are cleaned and washed, then finely chopped and added over the hardened vegetables. Add the washed rice in some water and simmer for a few minutes, stirring occasionally. Match the taste of salt and pepper and season to taste with hot pepper flakes. At the end, add the finely chopped parsley and thyme. Set aside and leave to cool, then incorporate the egg.

  • If you want to prepare in the fasting version, you can remove the egg from the composition

Fill the peppers with this composition. Place a slice of tomato on each pepper, then place in a saucepan. Sprinkle with chopped green thyme, pour the rest of the tomato juice and fill with water, up to about 3/4 of the height of the peppers.

Cover the pan with a lid and bake on medium heat for about 50-60 minutes, until the peppers are well cooked.

Serve hot, with a little sour cream. My family also wanted polenta 😀

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