VEGAN STUFFED PEPPERS
5-6 large bell peppers of any colour
250g /½ lb vegan mince or beef mince
1 medium yellow onion
3 tablespoons olive oil
2 fat garlic cloves, minced
1 small bunch fresh parsley
200g / 1 cup white rice
½ tablespoon thyme
½ teaspoon red chilli flakes
3 tablespoons tomato paste
1 vegetarian stock cube
475ml / 2 cups water
Salt and black pepper to taste
METHOD
1. Preheat the oven to 180°C/350°F/Gas Mark 4
2. Wash the rice and leave to soak for 20-30 minutes and drain
3. Cut the tops off the bell peppers and remove seeds
4. Place the bell peppers in the preheated oven for 10-15 minutes to soften them then set aside.
5. Finely chop the onions
6. Roughly chop the parsley
7. Add the olive oil to a heavy bottomed pot on medium-high heat
8. Sweat the onions for 3-5 minutes until translucent
9. Add the mince, minced garlic, thyme and the chill flakes and fry. If using meat fry until the meat has browned.
10. Crumble in the stock cube
11. Add the rice and parsley and cook for 2-3 minutes
12. Add 2 cups of water, add the tomato paste, bring to a boil, cover and reduce the heat. Simmer for 20 minutes
13. Once the rice has cooked add salt and pepper to your taste
14. Fill the peppers with the rice mixture, cover with foil and return to the oven for 25- 30 minutes.
Enjoy. :)
21 окт 2024
