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Vegan Stuffed Red Peppers Recipe

These sweet pointed red stuffed peppers are a delightful treat to cook and eat.

If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.

The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.

The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.

My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.

Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.

Ingredients for Vegan Stuffed Peppers Recipe
2 Medium Sweet Red Pointed Peppers
650g Parsnips (peeled, chunks)
150g Zucchini (peeled, small chunks)
1 Garlic clove (minced)
2 Flat Portobello mushrooms (diced small)
1/2 tsp Chef Jeenas Mild Curry powder
Rice bran oil or other oil
2 Tbsp Soya Yogurt
Salt to season

How to make Vegan Stuffed Peppers

Drizzle a little oil onto a baking tray.

Carefully slice two red peppers down the middle, remove and discard all of the seeds.

Place peppers onto the oven tray.

Put the zucchini and parsnips into a pan with some lightly salted water, bring to the boil and boil on a medium heat for 20 minutes or until all the vegetables have softened enough to mash.

While the parsnips and zucchini cook drizzle a small amount of oil into a small frying pan and gently fry the mushrooms for a few minutes stiring often - pour straight onto a plate.

Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.

You want the garlic to be cooked but not burnt.

If you over cook the garlic start again.

When the parsnips and zucchini are cooked drain all of the water away and mash.

Taste and add salt to season.

Add the yogurt and keep mashing.

Stir the mushroom and garlic into the mash.

Spoon the parsnip and zucchini mash mixture into the peppers.

Once cooked serve with basmati rice.

Enjoy Chef Jeenas Vegan Stuffed Pointed Red Peppers Recipe.

See more of Chefs step-by-step vegan recipes:

Vegan recipes page 1

Vegan recipes page 2

Vegan recipes page 3

Vegan recipes page 4

Vegan recipes page 5

Read User's Comments0

Vegetarian Stuffed Peppers Recipe

10:21 AM | Labels: healthy recipes, stuffed peppers recipe, vegetarian recipes

If you love roasted vegetables then this recipe is for you!

My stuffed peppers recipe is very delicious, packed with flavours and healthy too.

This recipe really is a filling meal and you don't really need anything else on your plate. I used one of each colour pepper/capsicum and each one gave a different taste it was wonderful!

Not only is this recipe so very good for you and so very delicious in taste, it is a beautiful dish that is a delight to serve up for other people and watch their faces light up when they see how colourful it is. :)

Ingredients
1 Large Yellow Capsicum/Pepper
1 Large Red Capsicum/Pepper
1 Large Green Capsicum/Pepper
1 Tomato (diced small)
1/2 Cup Buckwheat
1/4 Red Onion (diced small)
1 Zucchini/Courgettes (diced small)
Sweet Red Pointed Pepper (diced small)
Salt and Pepper
Olive Oil

(Slice the lids/tops off all of your 3 peppers and de-seed the inside and the seeds from the lid/top also)

'note...If you can not use buckwheat in this recipe then rice will work just as good, do try to use buckwheat though as it has a wonderful flavour in this recipe.'

Getting Started...

First place your buckwheat into a pan of water and bring to the boil, simmer then for 10 minutes or until soft in texture. Drain your buckwheat in a sieve then return to your pan on a medium heat, keep stiring well until your buckwheat starts to loose its moisture and becomes more bulky. Turn off heat add a little salt(not too much as you add more soon) and put to the side.

In a little olive oil fry your onions for a few minutes then add your tomatoes, cook for a few more minutes until they start to soften. Add your zucchini/courgette then sweet pointed pepper and stir well. Place a lid on and simmer on low for 15-20 minutes or until your vegetables have softened.

Once your vegetables have cooked and softened take off the heat, add some salt and pepper to taste. Add your buckwheat, mix well.

Take your empty capsicum/peppers and fill up to the brim with your vegetable buckwheat mixture.

Place on your lid drizzle with a little olive oil and place into a pre heated oven at 180C for 10-20 minutes or until your peppers/capsicums are cooked and a little golden on the edges.