Vegan

Stuffed Bell Peppers & Savory Rice

A tasty baked dish ~ great for kitchen suppers

Here’s a recipe I was taught in my final year of school. When I first began to make it I used lean beef mince for the filling and beef stock cubes, but I’ve adapted the recipe and found it’s just as tasty with soya mince.

I like it served with garlic bread & rice; try my tasty bean & onion variation

*Serves 3*

Ingredients:

150g dried soya protein granules (50g per person)

Vegetarian stock 1 pint (preferably stock which imitates beef flavour)

2 tbs or 1 tin tomato puree

3 bell peppers (I find green un-ripe, but all the other colours are great)

1 onion chopped finely

1/2 courgette chopped finely

1 tin of black beans, drained

Mixed seasoning : Paprika, cayenne pepper, soy sauce, salt, basil

Long grain rice

Method:

1. Preheat oven to 180 C/350 F / moderate
2. Make up 1 pint of veg stock, soak the soya in 1/2 pint of stock for a few minutes
3. Pour a little of the stock into a deep frying pan on a med/high heat, add onion (hold back 1/4 of the chopped onion for adding to the rice) and soften
4. Add the courgettes, 2/3 of the black beans to the pan, fry for 1 minute
5. Add in the soya and the tomato puree plus the seasoning, stir and allow to cook together on a low heat. Add a little more of the stock if necessary, but you are aiming for quite a dry mix (like when you’re making fajita filling)
6. Prepare the peppers by cutting straight across, lift off the stalky top section then remove the seeds and pithy innards
7. Stand peppers on a lightly greased baking tray ready to be filled.
8. Remove the soya and vegetable mix from the heat and spoon it into the peppers, fill them to the top. Set any leftover filling aside.
9. Add rice to salted boiling water and time cooking so that it will be ready approximately the same time as the baked peppers
10. Bake the tray of peppers in the centre of the oven for 20–25 minutes
11. 5 minutes before the rice & the baked peppers are ready, combine the last of the beans and the chopped onions in a microwaveable dish, drizzle with 1 tsp of oil & cook in microwave for 2–3 minutes.
12. Re-heat any of the stuffing mix which did not fit in the peppers.
13. Drain and rinse the boiled rice, stir in the cooked onions and beans mixture then add no more than 1–2 tbs of the stock.
14. Remove the stuffed peppers from the oven and serve with the savoury rice & slices of garlic bread

Another recipe from Jacinta:

A chilli recipe from May More:

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