1 November 2014

Spooky Vegan Stuffed Peppers


These are potentially my favourite thing I've made in a while. Last night's dinner was gloriously themed (though my idea to have the rice falling out like maggots was rejected, whoops). There's actually two versions here: one with rice and one without. They're really simple to make and are a great way to celebrate this festive season. Halloween lasts all week right?! Also, sorry I haven't been blogging as much recently, this week's been hectic with a plethora of Halloween events going on, plus some lingering flu that's getting quite annoying now. 

Ingredients (makes 4 servings):

4 peppers - preferably orange/red/yellow
1 clove garlic
1 small onion
200g chopped tomatoes
1/6 courgette
25g brown rice (leave this out if you want to reduce carb intake)
Ground sea salt and black pepper
Dried basil
Extra Virgin Olive Oil
Paprika




1.) Start cooking the brown rice. It usually takes about 25 minutes. I like to sprinkle a little bit of black pepper and paprika in as it cooks to add a little more flavour.

2.) Whilst this is cooking, peel and finely chop the onion and garlic. Chop up the courgette.


3.) Preheat the oven to 180 degrees.

4.) Heat about a teaspoon of oil in a saucepan. Once heated, add the courgette, onion and garlic. Cook until the onion is transparent. 

5.) Add the chopped tomatoes, basil, sea salt and black pepper. About 1/2 teaspoon of basil should be sufficient. Cook for 12 minutes.

6.) Combine the rice and vegetable mixture. Take off the heat.

7.) Now for the fun part! Carve whatever face you want into your pepper. It's best to go small as that way there's less chance for major leakage. Once you've done this, chop the very top of your pepper off and cut out the seeds. This will be your lid.


8.) Carefully fill the peppers with the vegetable filling. Place the lids on top and put (or rather balance!) on a tray in the oven for 20-25 minutes.


9.) Serve and enjoy. 



Love and Light
Steph 

All photos are property of Sophie Hartley


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