I’ve recently had a bit of a health scare; fortunately nothing serious but enough to make me reevaluate the way I eat even further than I already was. So as part of a new series of healthy eats (#vegfull), I am making and posting up recipes containing lots of vegetables.
I am a huge fan of the ready-to-use vegetables in the supermarkets, so for this recipe I will be using the cauliflower couscous found in the shops today instead of the usual rice that’s traditional for stuffing peppers. I promise you these stuffed peppers are full of goodness and nothing short of the real deal. You are more than welcome to use a tiny bit of cheese if you’d like (apologies to my vegan friends, I have used normal cheese as it was a deal breaker for my meat-loving husband!), you could get hold of vegan cheese online or in some food specialty shops (I’ve seen some on Ocado).
- 4 sweet bell peppers (use whatever colours you like. I use mixed.)
- 1 tbsp vegetable/rapeseed oil
- 330g cauliflower florets, blitzed in food processor (or could buy it ready as couscous)
- 1 tin of cooked cannelini beans, washed and drained (280g drained)
- 1/2 tsp ground turmeric (optional – for colour)
- 1 tsp smoked paprika
- 3 large tomatoes, chopped (or 150g chopped tomatoes from a pack)
- 2 tsp dried dill
- 3 tbsp vinegar (use whatever you like)
- salt & pepper to taste
- 200 ml tomato passata
- 50g grated cheese (optional. sorry, this was made for a greedy non-vegan husband! could use vegan cheese too of course)
- Preheat the oven to 200°C/180°C fan.
- Halve the peppers with a knife and remove the seeds. Set aside. Could do this step while or after preparing the filling.
- In a medium frying pan, heat the oil on medium/high heat and pour in the garlic. Fry for 1 minute.
- Add the cauliflower couscous (that’s what it looks like to me!) to the pan and stir. Cook for 3 minutes, then mix in tomatoes along with the turmeric, paprika and dill. Stir and cook for 2 more minutes.
- Add the beans and vinegar. Stir and heat for a minute before adding seasoning.
- Stuff the pepper halves with the filling and place them inside an oven-proof dish (like Pyrex). Pour in the tomato passata in between the peppers.
- Cover the dish with foil and place in the oven for 15 minutes until you can smell the peppers. Then uncover and cook for another 5 minutes to crispen the top.