My husband and I try to eat a vegan/vegetarian meal at least a couple of times a week, as I believe that we don’t need to eat so much meat and fish all week long. Plus it’s cheaper! Eating a vegetarian meal is not a compromise, they can be delicious and satisfying.
This recipe is one of our favourites. There are so many recipes out there for stuffed peppers so you can really make it your own. Use whatever filling you like and change up the flavours. I also used the long sweet peppers which is slightly unusual but I love the flavour.
My recipe has a Mexican theme to it as I like the spice, but again you can flavour yours anyway you like. I added turmeric to this recipe which is not exactly Mexican, but it’s a super spice that’s full of health benefits so I try and sneak it in anywhere I can.
I’m all about quick recipes when possible, so I used a ready made packet of rice. Shocking! But I don’t see anything wrong with packet rice when you are strapped for time. Anything to reduce the washing up too. But if you are a purist go ahead and make a small batch of basmati rice and cool to add to your filling later.
Serve with guacamole and tortilla chips. If you are not vegan you can top the peppers off with cheese before roasting in the oven, yum!
Here’s my recipe:
2 long sweet peppers
1 packet rice
1/2 red onion
50g kidney beans
2 large garlic cloves
1/2 tsp Chipotle paste
1/2 tsp each of cumin seeds, smoked paprika, chilli flakes, coriander powder, turmeric
Salt and pepper to taste
1. In a frying pan, add a tablespoon of oil and add the cumin seeds. Let them sizzle for a minute and then add the chopped red onion and garlic until soft. Slice your mushrooms and add to the pan.
2. Next add the kidney beans and chipotle paste. After a minute or so add your cooked rice.
3. Add the smoked paprika, chilli flakes, coriander powder and turmeric to the pan. Also add salt and pepper to taste.
4. Lastly add the spinach and cook through for a few minutes until the spinach has wilted. Then turn the heat off.
5. Slice open the peppers length ways and carefully split open. Stuff the peppers with the rice filling as much as possible. Drizzle with olive oil and roast in the oven at 180c (gas mark 4) for approximately 25-30 mins or until the peppers are well roasted.
Serve and enjoy!
Tip: Why not try and top with breadcrumbs for a crispy topping? Give it a go!
Thanks for reading and please check out my website www.jbimagery.co.uk