Vegfull: Stuffed Peppers (vegan)

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).

Serves 4-6

Ingredients

  • 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)

Method

  1. Preheat the oven to 200°C/180°C fan.
  2. Halve the peppers with a knife and remove the seeds. Set aside. Could do this step while or after preparing the filling.
  3. In a medium frying pan, heat the oil on medium/high heat and pour in the garlic. Fry for 1 minute.
  4. 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.
  5. Add the beans and vinegar. Stir and heat for a minute before adding seasoning.
  6. 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.
  7. 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.

Enjoy! 🙂

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