Vegan Stuffed Peppers © The Flexitarian - Annabelle Randles

Vegan Stuffed Peppers

Published on June 27, 2018 | In , | By
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These vegan stuffed peppers are a classic Summer dish from South of France. They can be enjoyed hot or warm. Serve them on their own or with a crunchy salad.

This is a fuss-free and easy recipe that only takes 10 mins to prepare. Perfect for mid-week dinner or week-end lunch.

I made these vegan stuffed peppers with Naturli’ vegan mince. This is a unique plant-based meat alternative made from soya and which is available from Sainsbury’s.

I am generally not a fan of plant-based mince as most of what is available is often too thin. In comparison, Naturli’s vegan mince has more texture and bulk. Once cooked it has a chunky and hearty consistency very similar to meat. You can read more about it here.

Vegan Stuffed Peppers © The Flexitarian - Annabelle Randles
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Ingredients

  • 4 large red peppers
  • 45g panko bread crumbs [1.6 oz]
  • 125ml dairy free milk (all are suitable except coconut milk) [4.4 fl oz / US 1/2 cup]
  • 400g Naturli' vegan mince [14 oz]
  • 1 medium onion
  • 2 garlic cloves (crushed)
  • 35g sundried tomatoes
  • 35g pitted black olives
  • 1 tsp mixed dry herbs
  • 1/4 tsp salt
  • pepper
  • vegetable oil spray
  • TO SERVE:
  • 1 handful toasted pine nuts
  • 1 small handful of freshly chopped basil leaves

Instructions

  1. Heat oven to 200C/180C fan/gas 6.
  2. Wash peppers. Cut in half. Remove seeds. Line together in a oven proof dish.
  3. Place panko breadcrumbs in a large bowl. Add milk. Mix together so that breadcrumbs are wet.
  4. Add Naturli' vegan mince, finely chopped onion, garlic, finely chopped sundried tomatoes, finely chopped black olives, dry herbs, salt and pepper. Mix together with a fork until well blended.
  5. Fill each pepper half with mince mixture, sharing it evenly.
  6. Spray some oil on top of each pepper half. Cook for 40-50 mins.
  7. Serve hot or warm, with some toasted pine nuts and shredded basil on top.

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