Hearty, gluten-free and vegan stuffed peppers that are packed with flavours of Eastern Europe. This dish is great served hot or cold.
- ½ cup / 100g medium-grain white rice, uncooked
- 2 tablespoons olive oil (extra for drizzling)
- 1 large red onion, finely diced
- 1 medium-sized carrot, finely diced
- 3 large / 120g / 4.23 ounces button mushrooms, finely diced
- 4 cloves garlic, minced
- 1 small handful of fresh parsley, finely chopped
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano (or any other Italian herbs)
- ¼ teaspoon chilli powder (or to taste)
- 1 teaspoon sweet paprika
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 5 medium-sized red bell peppers
- 1 small tomato, sliced
- 4–6 potatoes, cut into wedges
- ½ cup / 140g passata (or crushed tomatoes)
- ¾ cup / 205ml vegetable broth (or vegetable stock)
- Preheat oven to 180 degrees Celcius (355 degrees Fahrenheit) fan-forced.
- Wash the rice and place in a small saucepan along with ¾ cup of water. Bring the rice to a boil and then reduce and cook until all the water evaporates. You’ll only be partially cooking the rice as it will continue to cook in the oven. This should take around 15 minutes.
- While the rice cooks, in a medium-sized skillet (or saucepan) on medium-high heat, add the olive oil and onion, sauteing for a few minutes until it starts to brown a little on the edges.
- Add in the carrot and cook for a further 3-4 minutes, stirring occasionally.
- Now add in the mushrooms and garlic and saute for a few more minutes. The veggies should be nice and soft. Remove from heat.
- Add in the parsley, tomato paste, oregano, chilli, sweet paprika, nutritional yeast, and salt. Stir well. Your stuffing is now ready.
- Cut the tops of the peppers and give them a good wash.
- Using a spoon, stuff the peppers with the mix, leaving about 1cm / .39 inches space at the top. Press in the tomato slice (I normally cut mine to roughly the size of the opening, but a little bigger, so it’s a tight fit) and place in the baking tray. Repeat the process for the rest of the peppers.
- Once the peppers are done, add your sliced potato wedges around. You can add more or fewer wedges depending on the size of your baking dish.
- In a cup, mix the passata and vegetable broth. If the vegetable broth doesn’t have much seasoning, add a good pinch of salt. Pour this over the peppers and potatoes and drizzle with some olive oil.
- Wrap the baking dish with aluminium foil, leaving a small gap at one end to let some steam escape. Alternatively, if the baking dish has a lid, place that on top and put in the oven. Bake for 30 minutes with lid/foil and then remove it.
- Bake for a further 20-30 minutes until the potatoes are baked and the peppers have browned a little.
- Serve hot or cold.
- Diet: Vegan