• 3 yellow peppers
• Pre-cooked rice (white and wild rice)
• Mushrooms, cut into small pieces
• Handful of basil, very finely chopped
• 1 tablespoon soy sauce
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• ½ onion, chopped
• ½ can of tomatoes
• Salt and pepper to taste.

Stuffed Red Peppers

• 3 red peppers
• 2½ cups cooked chickpeas
• 1 can tomatoes
• 1 tablespoon soy sauce
• 3 tablespoons tomato paste
• 3 tablespoons Indian curry
• ½ bunch of coriander, chopped very finely
• Salt and pepper to taste

PREPARATION:
Stuffed Yellow Peppers.

1. Pour the can of tomatoes into a bowl, smash it.
2. Add the soy sauce, and the tomato paste, the olive oil, the mushrooms, the onions; mix it all together first.
3. Add a pinch of pepper, a pinch of salt, add the mushrooms, and the chopped basil.
4. Add the rice in, and mix well.
5. Cut the tops of the peppers, about 1 inch from the top, scoop out the seeds.
6. Stuffing the peppers with the rice fillings, put the tops back on the peppers.
7. Put the stuffed peppers on the oven tray, then put that aside, ready to bake.

Stuffed Red Peppers.

1. Pour the tomatoes into the bowl, and mash it.
2. Add soy sauce, curry powder, some coriander, some salt, pepper. Mix well.
3. Put in the chickpeas. Mix well again.
4. Cut the tops of the peppers, about 1 inch from the top, scoop out the seeds.
5. Stuffing the peppers with the fillings, put the tops back on the peppers.
6. Put the stuffed peppers on the oven tray.

Baking Peppers:

1. Place baking tray into the mini oven.
2. Set oven to 170 degrees Celsius and bake for 20 minutes.