Roast peppers are so deliciously sweet and even better when you stuff them. You can keep them vegan by using vegan mince or replacing the mince with lentils to create a filling that best suits you. Don’t let their looks deceive you as they are quite filling.
- 8 Bell Peppers
- 250G Minced meat ( Vegan Quorn or lentils)
- Olive Oil
- 20g Nut and Seed Mix
- 1 Small Onion
- 1 Tsp Cumin
- 1 Tsp Turmeric
- 2 Tsp Paprika
- 1/2 Tsp Cinnamon
- 400g Tomate Triturado
- 1 Tbsp Tomato Puree
- 6 – 8 Sundried Tomatoes
- 100G Rice
- Vegetable Stock Cube
- Rock Salt
- Black Pepper
Start off by preheating your oven to 180C and placing the rice to boil in a small pot with hot water. Cut open your peppers, keeping them whole and clean out any seeds. Keep the tops of the peppers to one side for later. Lay out the peppers in a large casserole pot with the open bit facing up, ready for the filling to be inserted.
Making sure to dice them very small, chop up the garlic, the onions and sundried tomatoes and place them in a large pan with olive oil to slowly fry over a low – medium heat so that they caramelise and cook without burning.
Once the onions and the rest are looking softer, add in the mince and season with all the spices, salt and pepper, Cook until the mince is browned. When the meat is cooked, add the tomate triturado, tomato puree, the now boiled rice and 100ml water and allow everything to stew and reduce so that all flavours combine.
Once the water has reduced, scoop the mixture into the peppers. Cover with the tops of the peppers and pour in 200ml water mixed with a stock cube around the peppers, finish off by seasoning the peppers with salt and pepper.
Cover the casserole dish and transfer to the oven for 35 – 45 minutes, until the peppers are lovely and tender.
Make this vegan by replacing the minced meat with vegan quorn or lentils.