glutenfrei

Bell pepper and rice casserole

This spicy, creamy, low-histamine bell pepper and rice bake is a simple yet delicious dish. Perfect for quick and healthy meals!

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

45 minutes

Ingredients for 2 servings

  • 100g Basmati rice
  • 1 bell pepper
  • 1 onion (1)
  • 2 cloves of garlic (1)
  • 140g corn (frozen or canned)
  • 350 ml HistaFood Organic Vegetable Broth
  • 1 vegan cream cheese (1)
  • 1 tsp turmeric powder
  • 1 tsp sweet paprika powder
  • Salt
Recipe

preparation

  • Preheat oven to 200 degrees Celsius (top/bottom heat).
  • Wash and chop the bell peppers.
  • Place rice, bell peppers, and corn in a casserole dish.
  • Chop the onion (1) and the garlic (1) into small pieces and add them to the casserole dish.
  • Season with turmeric powder, paprika powder and salt.
  • Pour organic vegetable broth over it and stir briefly.
  • Place the vegan cream cheese (1) in the middle and bake in the oven for about 30-35 minutes.
  • Stir well before serving.

Our HistaFood tip

Chicken breast fillets are an excellent meat choice for this dish. You can simply add the two fillets to the casserole dish and bake.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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