Peppers Stuffed with Mushroom Rice

Cut the tops off the peppers, remove the seeds and the white inside. Peel, seed and dice the tomatoes. Clean the mushrooms, cut them in half and finely dice them. Peel and finely dice the onion, peel and finely chop the garlic cloves.

Sauté the cubes of half the onion in oil, add the mushrooms and steam covered for 5 minutes, season with salt, pepper, marjoram and ground cumin. Mix in the rice and let cool.

In a spacious pot, sauté remaining onion in oil until translucent, add sugar and garlic and sauté as well. Increase heat, sauté diced tomatoes, briefly sauté peppers, deglaze with balsamic vinegar and soy sauce. Pour vegetable soup and season with salt, pepper, marjoram.

Fill the peppers with the mushroom rice, put the lid on and place in the tomato sauce. Simmer in covered pot over medium heat until peppers are tender. (30 to 45 minutes) Arrange peppers, puree tomato sauce, season to taste and pour around peppers.

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