How to make
Start by finely slicing the onion. Peel, wash and cut the carrots into small slices.
Fry the onion in olive oil or oil. After the onion acquires a golden hue, add the previously washed rice to it.
When the rice absorbs the fat and becomes transparent, add the carrots and a 1/2 cup of water.
Then add the canned tomato puree. Stir at all times so that the rice does not burn at the bottom.
Add salt to taste, as well as a spoonful of sugar to reduce the acidity of the tomatoes.
While the mixture is cooking, pour the soy into a bowl, add cumin, one cup of boiling water and mix well. After the soy has absorbed all the water, add it to the mixture and mix well.
Leave it on low heat to cook for about 10 minutes, during which time we wash and clean the peppers. Start filling the peppers with the mixture and arrange them in a suitable tray.
Add a glass of water into the baking pan with the vegan stuffed peppers and put it in a preheated oven at 390°F (200°C) - bake for about an hour.
Once they are ready, we can serve them with yogurt and parsley if you don't want a completely vegan version of vegetarian stuffed peppers.
